Ingredients
1 ½ cups banana (mashed)
1 cup canned pumpkin (puree)
1 teaspoon ginger powder
2 teaspoons cinnamon
2 tablespoons olive oil
2 teaspoons vanilla extract
2 eggs (room temperature)
¼ teaspoon salt
¼ cup tapioca flour/starch
¼ cup +2 tablespoons coconut flour
½ cup white rice flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds (sprinkle before going into the oven)
Method
Preheat your oven to 350 degrees Fahrenheit. Place all of the dry ingredients in a bowl and place the wet ingredients into another. Blend the wet ingredients with a hand blender until smooth, then add the dry ingredients and combine with a spatula until the batter has come together.
Spray the muffin tin with olive oil or coconut oil or use muffin papers and separate the batter into 12 cups. Bake for 20-25 minutes
*You can freeze these babies but I highly recommend you reheat them. The soft moist consistency will come right back if you do reheat it.
