Made from 100% whole grains and wholesome ingredients, these gluten free banana muffins with pumpkin, cacao nibs and pecans are perfect for an autumn breakfast or afternoon snack. They are moist and sweet yet have no refined sugar, no dairy and no refined ingredients.
I especially love the convenience of muffins in the morning. If you happened to read my “Make Ahead Breakfast” article, then you know how much I rely on grab-n-go morning meals. One of the great things about the Gluten Free Banana Muffins is that if you spend just 15 minutes preparing them on a Sunday afternoon then you’ll have breakfast ready made for the week ahead.
Oh! And they freeze beautifully.
This dairy-free nut-based cheese is made with all natural ingredients but truly tastes sensational. And it has the smooth and creamy texture of cream cheese. Also, because each batch of Kite Hill Cheese is cultured in the traditional way that real cheese is made, it has a subtle tang and a rich depth of flavor that you just don’t get from conventional dairy-free cheese substitutes.
The ingredients in Kite Hill Cheese are clean and simple: Almond milk (water, almonds), salt, enzyme, vinegar, xanthan gum, locust bean gum, guar gum, cultures.
My absolute favorite spread for these muffins takes less than 60 seconds to whip together (I don’t even measure!) I just mix a bit of Kite Hill Cheese with some maple syrup and a bit of raw cacao powder. Spread a thick layer on top of a warm muffin and you’ll think you are eating a cupcake—SO delish =)Print
- 2 organic, pastured eggs (such as Vital Farms)
- 1/4 cup pure maple syrup
- 1/4 cup plus 1 tablespoon organic, extra virgin coconut oil, melted
- 1/4 cup full-fat coconut milk
- 2 bananas
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 3/4 cup buckwheat flour
- 3/4 cup millet flour
- 1/2 cup almond flour
- 1/4 teaspoon unrefined sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped raw pecans
- 1/3 cup raw cacao nibs (such as Navitas Naturals)
- Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
- In a high-speed blender (such as a Vitamix), mix together the eggs, maple syrup, coconut oil, coconut milk, bananas, pumpkin puree and vanilla extract.
- In a large bowl, mix together the buckwheat flour, millet flour, almond flour, salt, baking powder and baking soda. Mix the wet ingredients in with the dry. Fold in the pecans and cacao nibs.
- Divide the batter among the muffin cups, place in the oven, and bake for approximately 24 to 26 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from the oven and set aside to cool for 10 minutes before serving. Serve warm.