PSA: the remaining two recipes in the Two Week Real Food Challenge both involve pumpkin. Why? It turns out, one can of pumpkin can be pretty versatile (see: the waffles I made this weekend) and I didn’t want to waste any of it! It’s also high time that fall is here so I’m hoping that re-decorating the house and making all things pumpkin will inspire the leaves to change.

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Today, we’re making muffins! Easy-peasy, good for you muffins, just in time for fall. We start with banana, pumpkin, and some oil in the blender! Just a quick mix to make sure that everything in the batter is smooth.

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Next, we’ve got some gluten-free flour (I’ve really liked Bob’s Red Mill), some eggs, vanilla, and a few more baking spices. Into the muffin tins we go, with a little dusting of cinnamon for pomp.

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At the last minute, I realize that I could have totally added some protein powder to these…which only means I’ll have to make another batch! Regardless of my forgetfulness, these muffins fit all of my challenge criteria. They’re…

Healthy: The gluten-free flour mix is a really wholesome blend, and this recipe is purely sweetened from the banana and pumpkin. As far as baked goods go, these are health rockstars!

Good: These aren’t your standard sugar-loaded muffin, but they’re packed with the nutty flavors of fall spices. I like warming them up in the microwave with some almond butter for a pre/post workout treat!

Do-able: I think I’ve learned that blenders are the best tool in the kitchen—whipping these up is a breeze and they’re portable, which makes them a great grab-and-go treat!

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Pumpkin Power Muffins (gf)

adapted from In Sonnet’s Kitchen

Ingredients

  • 1 cup pumpkin puree
  • ¼ cup melted coconut oil
  • 1 ripe banana
  • 4 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon of pumpkin pie spice
  • ½ cup gluten-free flour blend
  • ¼ cup pecans, chopped (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Add pumpkin puree, coconut oil, and ripe banana to a food processor and process until smooth.
  3. Add the eggs to a large bowl and whisk until frothy.
  4. Add the pumpkin and banana puree mixture to the bowl with the eggs and whisk until smooth.
  5. Add the baking soda, vanilla, pumpkin pie spice, and flour and whisk until smooth.
  6. Grease a muffin tin with a dab of coconut oil and fill each tin with the muffin mixture.
  7. Sprinkle pecans (if using) over the top and a dusting of cinnamon.
  8. Bake for 13 -15 minutes, or until lightly browned and set in the middle.
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