Ingredients
Equipment
Method
- Preheat oven to 180C.
- Roughly chop the pumpkin and remove skin and seeds, coat in the 1 TBSP coconut oil and a sprinkle of cinnamon, place in oven until soft (about 20 minutes). Once cooked, place in a blender/thermomix and blend until a smooth puree.
- In a medium bowl, mix together cassava flour and coconut flour.
- In a small bowl, mix together the baking powder and baking soda. Add the apple cider vinegar and stir until reacts.
- In a separate large bowl, combine the mashed banana, pumpkin puree, maple syrup, coconut oil, egg, and the baking soda/powder mixture. Whisk together until well combined. Pour the dry ingredients into the bowl with the wet then stir together until the flour is incorporated. Fold in the chocolate chips/blueberries.
- User either a silicone muffin tin or line a muffin tin. Fill each muffin tin about 3/4 of the way full. Bake in the oven for about 20 minutes, until edges are golden brown and firm. Allow to cool for at least 10 minutes before serving. Enjoy!
Notes
AGE APPROPRIATE: 12 months + or younger if you remove the sweetener
Notes: Please note these muffins are more dense than a normal wheat muffin due to the cassava flour.
Add a comment
Show Comments
4Leave a Comment
Your email address will not be published. Required fields are marked *
Emily says:
Do these freeze well? And how long do they last in the fridge? X
Luka - Boob to Food says:
yes, 3 days in the fridge or 3 months in the freezer x
Magdalena Tomislav says:
For some reason this remained gooey on the inside of the muffin no matter how long I kept it in the oven. Where did I go wrong? :(
Anika Oling says:
My pumpkin is already roasted and mashed. How many grams of mashed pumpkin would roughly equate to 1/2 small butternut pumpkin?