The stomach flu has been traveling in my house for the last week or so (yikes!). Parents warned me that once my little one started nursery school she would bring home gifts other than her cute art work LOL. I do have a protocol to boost her immune system, using different herbs and supplements, at various times throughout the year however sometimes it just can’t be avoided. With that being said, the weekend past and I was not feeling my best so Savannah and I stayed home and hung out around the house. We woke up Monday morning and I did not have much in the fridge to whip up for breakfast. I saw the very few ingredients that I did have and decided to make a batch of these banana pumpkin breakfast muffins. Savannah and I sipped our camomile tea, had these delicious warm muffins on the couch while watching Dora. It is these small moments that I know I will cherish forever.
I was overwhelmed with the comments and requests for me to post the recipe I created on the fly. I hope you enjoy them as much as Savannah and I did (the batch lasted less than two days!).
Gluten-free, Dairy-free, Refined sugar-free
Yields: 12 muffins
2 ripe bananas
3/4 cup pumpkin puree, canned
1/4 cup coconut yogurt (dairy free)
1 1/2 cups 1-to-1 baking flour (Bobs Red Mill, gluten free)
1 teaspoon cinnamon
1 teaspoon sea salt
1 teaspoon baking soda
1/4 cup raw honey or maple syrup
1 tablespoon raw unsalted pumpkin seeds (topping)
- In a large bowl mash the bananas, add sweetener of choice (honey or maple syrup) then add pumpkin puree and mix well using a hand mixer).
- Mix in egg, cinnamon, salt and baking soda. Then add in flour.
- Spoon evenly into a 12 muffin tin greased with coconut oil. Sprinkle raw pumpkin seeds on top.
- Bake at 425 for 5 minutes then reduce heat to 375 and bake for an additional 20 minutes. Baking your muffins at a high temperature for 5 minutes allows them to rise and gives them a beautiful plump appearance.