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. 

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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