Chia Banana Pumpkin Muffins (gluten free)

These muffins are not only gluten free, but they are filled with healthy fats, protein and fibre. Enjoy!

2 ripe organic bananas, mashed
2 organic eggs
1/3 cup liquid coconut oil
1 1/3 cups canned pumpkin puree
1/2 cup organic honey
1/2 cup xylitol
2 1/2 cups brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon REAL sea salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 tbsp chia seeds
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)


Preheat oven to 350 Preheat oven to 350 degrees F (175 degrees C). Grease an 9×5 inch loaf pan.

In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and xylitol. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.


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