With Thanksgiving over and Christmas quickly approaching, I have been running around like a mad woman. It is an absolute necessity to have snacks and quick breakfasts on hand for those hectic days, especially now around the holidays. If you are anything like me after Thanksgiving, you have been hoarding pumpkin for days. These muffins are easy, healthy, and they maintain their freshness perfectly when stored in the refrigerator or freezer!
Gluten Free Vegan Pumpkin MuffinsIngredients:
1 Cup Pumpkin Puree
1 Mashed Banana
3/4 C. Raw Sugar {Honey or Maple Syrup is a great way to naturally sweeten when baking as well}
2 Flax Eggs {or regular eggs for you chicken eating folks ;)}
1 t. Salt
1 t. Baking Soda
3/4 C. Quinoa Flakes or Oat Flour
1 1/2 C. Gluten Free Flour Mix {or All Purpose Flour}
Directions:
Preheat oven to 350. Grease or line muffin tins. Mash banana in large bowl, add pumpkin, coconut oil, and sugar. Add remaining ingredients. Stir until well combined. Bake at 350 for 22-26 minutes depending on oven. Store in refrigerator or Freezer for best results. Enjoy!
