Prep: 20 min
Cook: 30 min
Yield: 12 muffins
1 ½ cups gluten free oat flour, see notes on how to make oat flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
2 teaspoons ground cinnamon
¼ teaspoon freshly ground nutmeg
1/3 cup melted coconut oil
½ cup maple syrup
1 ¼ cups of pumpkin puree
1 teaspoon pure vanilla extract
1 banana, mashed
½ cup of chopped walnuts
Preheat the over to 350 degrees F. Line muffin tins with paper liners.
In a small mixing bowl mix together the oat flour, baking soda, baking powder salt, ground cinnamon and ground nutmeg. Lightly stir to combine and set it aside.
In an electric mixer mix together the coconut oil, maple syrup, pumpkin puree, vanilla extract, and mashed banana.
After the wet ingredients are well combined, turn off the mixer and add the dry ingredients into the wet mixture all at once. Sir everything for another minute until combined. Add chopped walnuts and gently fold into the batter.
Use an ice cream scoop to spoon the batter into prepared muffin tins bake at 350 degree preheated oven for 30 -35 minutes. After the muffins come out of the oven take them out of the tins onto a cooling rack. Serve with your favorite beverage and enjoy!
Notes: to make gluten free oat flour, grind gluten free oats in the coffee grinder or food processor.