Makes 12 muffins
Preparation Time: 20 minutes
Ready In: 35 minutes
What You Need:
- 2 large, very ripe bananas
- 1⁄2 cup orange juice plus zest of one orange
- 1 15-ounce can pumpkin (not pumpkin pie filling)
- 1⁄2 cup Date Paste
- 2 tablespoons ground flax seeds
- 1 tablespoon Pumpkin Pie Spice
- 1 tablespoon alcohol-free Vanilla extract
- 1 cup dried cranberries, unsweetened or fruit juice sweetened
- 3 cups gluten free oats
- 1⁄4 cup finely chopped walnuts
- 1⁄2 teaspoon cinnamon
What You Need To Do:
- Preheat oven to 350°F.
- In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy.
- Transfer batter to a large bowl and stir in the oats and dried cranberries.
- Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about 1⁄2 cup of batter as these do not rise. A retractable ice cream scoop works well.
- In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts.
- Bake for 30 to 35 minutes.