Flourless Pumpkin Banana Protein Muffins

These muffins are amazingly healthy, naturally sweetened with bananas and a touch of stevia, and full of protein. Did I also mention they’re flourless, oil free, and are super moist and tasty? Yup, it happened.IMG_7351

I often try to bake grain-free, because I try to cut down on carbs and replace them with more protein and good fats. I’m also moving to try to cut down on the sweeteners I use in recipes. Although they are often less processed and lower glycemic than sugar, they can still cause blood spikes and aren’t the healthiest to be using on a regular basis.IMG_7348

Giving up on baking is just not an option. So I decided this morning to try to use some of the extra pumpkin puree I had in my fridge and bake pumpkin muffins without sugar, and flours. I honestly wasn’t sure how this would turn out, especially as pureed pumpkin stays so moist in recipes. I was pleasantly surprised to find that these muffins have an airy moistness, are very flavourful, and rose quite a bit in the oven. They have a beautifully cracked top and hold together no problem.   IMG_7353

Flourless Pumpkin Banana Protein Muffins
Yields 9
Moist, fluffy, pumpkin muffins that are naturally sweetened with bananas.
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Prep Time
10 hr
Cook Time
30 hr
Total Time
40 hr
Prep Time
10 hr
Cook Time
30 hr
Total Time
40 hr
Ingredients
  1. 1 cup almond butter
  2. 3/4 cup pumpkin puree
  3. 2 very ripe bananas
  4. 3 eggs
  5. 1 tsp baking soda
  6. 1 tsp baking powder
  7. 2 tbsp chia seeds
  8. 2 tsp ground flax
  9. 2 tsp vanilla
  10. 1 tsp stevia
  11. 1 tbsp cinnamon
  12. 1/2 tsp nutmeg
  13. 1/2 tsp ginger
  14. 1/2 tsp salt
  15. 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients in a bowl in order. That's it!
  3. In a greased or lined muffin tin, fill the tin 3/4 of the way full.
  4. Bake for 30 minutes or until a toothpick comes out clean.
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