Healthy AF pumpkin muffins
I'm constantly on the search for desserts that are guilt free and gluten free. Come fall, all I want is desserts and pumpkin everything. These muffins satisfy all my sweet cravings while remaining healthy.
I use almond flour to keep them light and fluffy and added banana to the mix because bananas make everything better in my opinion. The bananas also make these muffins extremely moist. We are going to use honey instead of refined sugar to keep them on the healthy side and trust me you won't even notice. Your house will smell like a bath & body works fall scented candle, its a win win guys!
Makes about 20 muffins
2 cups almond flour
1 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
3/4 cup honey or maple syrup (I use honey)
1/2 cup of evaporated milk
1 (16oz. can of pumpkin puree)
2 tsp. vanilla extract
2 tsp. ground cinnamon
2 large ripe bananas mashed
Sweetened coconut flakes for topping
Preheat the oven to 350F. and line a muffin pan with muffin liners.
In a large bowl mix together all your dry ingredients until combined: almond flour, salt, baking soda & baking powder.
In another bowl mix together your honey, milk, eggs, pumpkin, vanilla & cinnamon until well combined. Now, add your dry ingredient mix to this bowl and stir very well until all ingredients are combined. Fold in your bananas.
Spoon batter into muffin liners filling 2/3 of the way up and top with a few coconut flakes if you love coconut like me. Bake for 25min. in the center rack of your oven. Once you take them out allow them to cool before eating.