Updated: Sep 19, 2021
Bite-sized goodness with Fall written all over them.
Ripe bananas call for baking and September calls for pumpkin. The two are mutually beneficial. Spice them up with all the Fall spices and you'll be golden. The add-ins are optional but highly recommended. I added mulberries and walnuts for chewy and crunchy!
These are meant to be very doughy. They bake for a while and cool for a while. I promise that they are worth it. Just don't make them when you're starving - that is never a good idea!
Forget the pumpkin spice candles and air freshener, your kitchen will be radiating all the cozy spices. I wholeheartedly support pumpkin spice candles though - the Trader Joes one is spot on this year!
3 ripe banans
1 tsp vanilla
1/2 cup pumpkin purée
1/2 cup nut milk
2 Tbsp fall vibes
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp baking powder
Banana and cinnamon for topping
Preheat oven to 350°F.
In a mixing bowl, mash bananas with a fork.
Add in pumpkin pumpkin purée, vanilla and nut milk.
Gradually mix in flours, baking soda and baking powder.
Fold in the mulberries and walnuts last.
Prepare a muffin pan with oil and fill with batter.
Bake for 55-60 minutes or until slightly golden on outside.
Cool completely on wire rack.
Store extras in the refrigerator.
Makes 24 mini muffins or 12 large muffins.
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