A good friend of mine has developed gestational diabetes. This means no sugar (natural or otherwise) and no refined white flour. She and I planned to visit a friend who has just had a baby and I wanted to be able to bring something for afternoon tea that everyone could enjoy.
I'd been thinking about using pumpkin to make a cake or muffins recently. I adore pumpkin and thought it would be a great way to impart natural sweetness. So this recipe happened.
Total deliciousness. The nutmeg, cinnamon and vanilla add a pumpkin pie spice that's divine. Banana and pumpkin give creaminess and a subtle sweetness. The end result is somewhere between a moist little pudding and a muffin.
We enjoyed these that afternoon and leftovers went down a treat with my family too. I couldn't resist cutting them in half and adding a thick spread of butter.
Pumpkin & banana muffins
2 very ripe bananas (well mashed)
1 1/2 cups cooked pumpkin*
1/4 cup melted coconut oil
3 eggs (lightly beaten)
1 1/2 cups almond meal
1 Tbsp chia seeds
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp apple cider vinegar
desiccated coconut (optional)
Preheat oven to 180 degrees Celsius
Place all the ingredients except vinegar and baking powder in a food processor
Mix until well combined. Wont take long.
Add vinegar and baking powder and pulse food processor until combined.
Spoon finished mixture into 10 holes of a 12 muffin capacity tray.
Sprinkle with coconut (optional)
Bake for 20 -25 minutes until skewer comes out clean.
Allow the muffins to cool entirely before eating.
These are best stored in the fridge in a sealed container and will last 4 days.
(Sugar free & gluten free)
*I roasted half a crown pumpkin cut into four big pieces. Once it was cooled I scooped out the cooked flesh. This method will give the best flavour. Pumpkin that is boiled will end up waterlogged and not as sweet