This recipe is adapted from another Pinterest find. I made it gluten free and substituted for the less common ingredients (almond meal).
INGREDIENTS:
1/2 cup pumpkin
1/3 cup plain yogurt
5 T butter, melted
2 large eggs
1 teaspoon vanilla
2/3 cup brown sugar
1 1/2 cups all-purpose GF flour
1/4 cup ground flaxseed
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
DIRECTIONS:
Blend together bananas, pumpkin, yogurt, butter, eggs, and vanilla.
In separate bowl combine remaining ingredients, mixing well.
Blend dry ingredients into wet ingredients, just until moistened.
Scoop into greased muffin pans. (it makes about 15 muffins)
Bake at 350 degrees for 15-20 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
1 comment:
Lynnea, want to know my healthy "cupcake/muffin" secret? I'm not sure how it would work with a g/f mix but, I mix either a 15 oz can or 2 cups of fresh pumpkin puree with an extra moist cake mix and it makes the most delicious cupcakes/muffins! And they're only about 110 calories too!
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