Eggless Pumpkin Banana Muffins

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These Eggless Pumpkin Banana Muffins are so soft thanks to the banana and pumpkin and have the perfect blend of sweetness and spice! They're also gluten free, nut free and can easily be vegan!

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In a medium bowl, combine the gluten free flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first..

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Peel the super ripe bananas into a medium bowl. Mash them with a masher or the back of a fork then whisk until liquidy.

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Add the granulated sugar into the cornstarch water mixture and whisk to combine.

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Whisk in the mashed bananas, canned pure pumpkin, oil, and vanilla. Mix until well combined.

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Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.

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Use an ice cream scoop to fill the muffin tins all the way to the top. Smooth the tops with a small knife. You should have 12 regular size muffin tins filled.

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Bake the muffins at 375 degrees Fahrenheit for 24 minutes or until the tops of the muffins spring back at you when carefully touched.

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Get the complete recipe via the link below!

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