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Gluten-Free Pumpkin Banana Muffins

Gluten-Free Pumpkin Banana Muffins

Say goodbye to those horrible grainy-textured, gluten-free muffins! It took a while, but we have finally found a combination of gluten-free flours that works perfectly for baking. This recipe for Pumpkin Banana Muffins is one of my favourites and it is made without refined sugar, gluten, or animal products. 


Dry ingredients:

  • 3/4 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1/2 cup ground almond flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch of cloves
  • 1/4 tsp salt

Wet ingredients:

  • 2 medium bananas, mashed
  • 2/3 pumpkin puree
  • 1/4 cup melted coconut oil
  • 1 chia egg (1 tbsp ground chia + 3 tbsp water)
  • 1/3 cup maple syrup
  • 1/4 cup water (or to adjust consistency)

For the topping:

  • 3 tbsp coconut sugar
  • 1 tbsp brown rice flour
  • 1 tbsp buckwheat flour
  • 1 tbsp melted coconut oil
  • 1/4 cup finely chopped macadamia 


  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners or grease with coconut oil..
  2. To prepare the chia egg, combine 1 tbsp ground chia to 3 tbsp water and let sit until it forms a gel-like consistency.
  3. In a medium bowl, whisk together dry ingredients (flours, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves). 
  4. In a large bowl, mix together mashed bananas, pumpkin, chia egg, maple syrup, coconut oil, and water.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Add water to adjust consistency only if needed.
  6. Evenly divide the batter between muffin cups. 
  7. To prepare the topping, add coconut sugar, flour, coconut oil and macadamia nuts to a small bowl and mix. Evenly distribute topping over each muffin. 
  8. Bake muffins for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. 
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