- 1 14 oz can of pumpkin puree
- 2 ripe bananas
- 1 cup unsweetened applesauce
- ½ tsp pumpkin spice
- 1 tsp vanilla
- 3 cups oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- Optional stir in: ½ c chopped cranberries and/or 1/3 c pumpkin seeds or chocolate chips
Preheat oven to 350.
In a large mixing bowl, stir together the pumpkin, bananas, applesauce and vanilla.
In a separate bowl, combine the oat flour, spice, baking soda, baking powder and salt. Add cranberries if using, and coat with flour mixture.
Pour the dry ingredients into the wet and mix with a spoon until the dry ingredients are completely incorporated.
Lightly spray or line a muffin pan with papers. Divide batter between muffin cups and bake for 30 minutes. Let cool before removing muffins from the pan.
Notes: Spelt or Einkorn flour can be substituted if gluten is not an issue, You can make your own apple puree by blending a chopped apple with a little water and adding to the recipe. To make your own oat flour, grind rolled oats in a blender until fine.