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