Printable Brown Sugar Pumpkin Banana Muffins Recipe Card
Gluten-free muffins with seasonal pumpkin taste that are rich, moist, and full of fall flavor.
Servings: 10 muffins
Ingredients
- 1 tbsp ground flax (flaxseed meal)
- 3 tbsp water
- ¼ cup unsweetened applesauce
- ¾ cup brown sugar
- 1 medium ripe banana, mashed
- ½ cup pumpkin purée
- ½ tsp 1/2 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: cinnamon, pumpkin pie spice, dried cranberries, chopped walnuts.
Instructions
- In small bowl, combine 1 tbsp ground flax with 3 tbsp of water to create a flax egg. Stir and let sit for 5 minutes while you prepare the next steps.
- Preheat the oven to 350℉ and line a 12-cup muffin pan with paper liners (or spray well with cooking spray).
- In another small bowl, whisk together the applesauce, brown sugar, banana, pumpkin and vanilla extract. Fold in the flax egg.
- Whisk together your gluten-free flour, salt, baking powder and baking soda.
- Stir the dry ingredients gently into your wet ingredients and mix until combined (but don't over mix).
- Fill each muffin cup about ¾ of the way full. (You should have about 10 muffins).
- Bake at 350℉ for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10-15 minutes before removing them from the muffin pan to cool completely.