We are not a gluten free family but I still like the idea of consuming the least amount of processed food as possible. And I also needed to use up some of the gorgeous pumpkins that I couldn’t help but accumulate from the Spokane Farmer’s market in October. In my search for a pumpkin muffin recipe, I actually came across this Flourless Banana Bread Muffin recipe from Running With Spoons and decided to give it a go.

I decided to bulk it up and make a few changes to incorporate some pumpkin, the muffins came out great! These can be done entirely in the blender or food processor, I have a cheap Ninja blender so that is what I used. These are free of refines sugar and flour and are great for breakfast or as a snack! My 2 year old daughter loved them too. Filed under kid friendly!

• 1 1/2 cup old fashion oats
• 1/4 cup peanut butter (or almond butter)
• 2 ripe bananas
• 1/2 cup pumpkin puree
• 2 tbsp raw honey
• 1/2 cup almond flour
• 1 egg
• 2 tbsp ground flaxseed
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp cinnamon

Makes one dozen.

Preheat oven to 375. Grease or line muffin tin.

Start by pulsing the oats into a flour. It takes a little time, but not much and the results are a dense, chewy bread that gives you that full feeling that oatmeal gives you in the winter.

Once the oats are a flour consistency, add in the rest of the ingredients. (I love the blender recipes for this reason!) Blend until everything is well combined, making sure to scrape down the sides.

If the batter seems too gooey still you can add in another tablespoon of ground flaxseed (or chia seeds,) as these will soak up more moisture and act like an egg in the overall product.

Divide the batter into twelve sections of your muffin tin and put in the oven at 375 for about 18-20 minutes or until a toothpick comes out clean after inserting.