I feel it wouldn’t be October without a pumpkin recipe. (There may be a few more in the weeks to come.) I have been making a similar one with overripe bananas all summer, but since it is fall, I thought why not try with pumpkin! They were a hit with my kids and perfect for an on-the-go breakfast or thrown in a lunch box for an afternoon treat.
You won’t miss the flour, oil, or sugar in these flourless muffins. Both bananas and pumpkins provide so much sweetness that you don’t need any other added sugar. Okay… maybe a handful of chocolate chips.
They also provide protein, thanks to almond butter, but you can use any nut butter you like. Pumpkin itself is a superfood. It is loaded with antioxidants that contribute to good vision, healthy skin, a strong immune system, and bone and teeth development. It’s also a good source of vitamins A, C, K and E, as well as the minerals magnesium, potassium and iron.
All you need is 5 minutes and a blender to whip up these muffins.
Flourless Pumpkin Muffins
• 1/4 cup almond butter
• 3/4 cup canned pumpkin
• 1 large egg
• 1/4 cup soaked dates
• 1/2 cup rolled oats
• 2 Tbsp ground flaxseed
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup mini chocolate chips (optional)
Preheat the oven to 375F and prepare a muffin pan by lining it with parchment liners.
Add all the ingredients except for the chocolate chips to a high-powered blender and blend on high until the oats have broken down and the batter is smooth and creamy. Stir in the chocolate chips by hand.
Pour the batter into the muffin pan and bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Let the muffins cool before serving. You can store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Photo from here, with thanks.