These muffins are from Shauna Niequist’s blog. I made them this morning on this cold snow day. They seemed perfect. All we do on snow days is cook and eat and watch movies and do our bible studies. Snow days are perfect. As a homeschooler I really can’t remember ever having snow days, but we’ve had 2 since I’ve moved to Kansas. They don’t know how to deal with snow like we do in NY.
Anyway, these muffins are gluten-free, sugar-free and delicious! I added pecans and chocolate chips, but there are so many different things you could add I can’t wait to try them again! Here’s the recipe:
Preheat the oven to 350.
In a large bowl, mix together:
3 bananas, the browner the better, mashed
½ can pumpkin puree (about 1 ½ cups)
2 eggs, beaten
2 cups almond meal
1 tsp salt
1 ½ tsp baking soda
And mix again. Then add:
1 cup frozen blueberries (or another fresh or frozen fruit)
½ cup walnuts & ½ cup dark chocolate chips
(or one cup of whatever dry mix-ins you like—nuts, dried fruit, chocolate chips)
Mix well, and then spoon batter into 12 greased muffin cups, and bake at 350 for 30 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan, and then eat these healthy lovely muffins with a cup of Irish Breakfast tea or coffee with lots of almond milk, and then feel like one million dollars for having made the healthiest muffins on the planet.
To check out Shauna’s blog, click here. She’s one of my favorite people. Her new book Bread & Wine is thrilling me to pieces and I can’t wait to write the review for it!