Pumpkin Banana Muffins

• servings: 24 muffins

Ingredients

2 cups oat flour

2 teaspoons baking powder

½/2 teaspoon baking soda

1 teaspoon pink Himalayan salt

¾ cup pure maple syrup (sub brown rice syrup for pcos friendly)

½/ cup nut milk, such as almond or coconut

2 eggs

1 (16-ounce) can pumpkin puree

1½ teaspoons pure vanilla extract

¼ teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 large or 3 medium ripe bananas, mashed

Directions

1 Preheat the oven to 350°F and line a muffin pan with liners.

2 In a large bowl, mix the oat flour, baking powder, baking soda, and salt together until combined.

3 In a blender, combine the maple syrup, milk, eggs, pumpkin puree, vanilla, cloves, cinnamon, and nutmeg, and blend on high speed until completely smooth.

4 Add the wet ingredients to the dry ingredients, and mix well. Fold in the mashed bananas. Spoon the batter, using about ¼ cup for each muffin, into the lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

5 Let the muffins cool in the muffin pan for 2 minutes, then transfer them to cooling racks for an additional 30 minutes before enjoying them. They keep well in an airtight container at room temperature for up to 5 days, although I've never seen them last that long.