Saturday, December 29, 2012

Pumpkin Banana Mini Muffins (GrainFree GF GAPS SCD)

 In search of a little treat, I cruised my pinterest boards for food inspiration, and came up with this recipe after drooling over the Pale Parents' Banana Pumpkin Pucks!

 I didn't have any coconut flour, but I did have some leftover almond pulp still in the freezer from our nut-milk making party a while back. You'll have to play around yourself as almond flours and meals vary greatly. In hindsight, I might add an egg yolk or two next time I make this for a more bread-like result. In the end, you may have something pretty gooey and a little fragile, but the taste is fantastic!

Ingredients
  • 1 C pumpkin puree 
  • 2  medium-large ripe bananas  
  • 10 large soaked dates (add more to be even more dessert-like)
  • 1/4 C applesauce
  • 1 Tbsp vanilla extract
  • 1/3 C coconut oil, liquified 
  • 1 C almond pulp, flour, or meal- use more if the results aren't doughy and fluffy enough
  • 1/4-1/3 cup coconut shreds (very fine unsweetened)
  • 1-2 Tbsp cinnamon 
  • 1 tsp nutmeg 
  • 1/2 tsp salt 

Instructions
Combine pumpkin, bananas, dates, applesauce, vanilla and liquid coconut oil In a food processor and blend until very smooth- could be a few minutes.

Next, add dry ingredients to food processor and pulse until well-blended and doughy. Add more flour and/or coconut shreds if too sticky.

Fill lined mini muffin cups or greased muffin tin. (I made them in mini tins because I don't think it would cook through in a larger muffin tin.)

Bake at 350 degrees for 30-40 minute. They'll have some browned edges and bounce back slightly to the touch.

Cool on a rack, enjoy for a couple of days and freeze for later as well.


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