I don’t have a fancy name for these. If you think of one that describes them, hit me with it!
These muffins were born from my desire to make something different and also use up some pureed pumpkin in my freezer. I realized part way I didn’t have any non-dairy milk and…so I used canned coconut milk. Super happy with the results. Delicious, moist and flavourful!
1 banana, mashed
1 1/2C pumpkin puree
1 400mL can of coconut milk
1 apple, peeled and grated
2 carrots, peeled and grated
1C Coconut sugar (you could likely use 3/4C if you wanted to cut back on the sweetness) and sub for brown sugar.
2T oil (I used avocado, but any neutral tasting oil will do)
2C Gluten Free Flour (I used an “all in one” blend – if you use a non-blended flour you might want to add a binder like xantham gum, chia seeds or more flax). Feel free to sub for Whole Grain flour of your choice!
1/2C Ground Flax
1/2C Hemp Hearts
2/3C Unsweetened Shredded Coconut
1T Baking Powder
1t Baking Soda
1t of cinnamon (I didn’t have any so used my leftover pumpkin pie spice and it was great!)
1/2C Dried Raisins or Cranberries
Preheat oven to 400F. Grease your muffin tins (I used coconut oil), or use paper or silicon liners. Mix wet ingredients in a large bowl, add all dry ingredients into bowl (yes I’m a total “cheater” this way). And mix. Don’t over mix (my Grade 8 Home-Ec teacher Mrs. Behana always berated us for that!)…it actually does mess with the consistency of the batter. Pour into the trays and bake for 25-30 minutes or until a toothpick inserted to the middle of the muffin comes out clean!