Pumpkin & Banana Muffins
These yummy muffins are suitable for kids or adults alike. They are free from refined sugars and can easily be made without any gluten.
75g Butter* (at room temperature)
25g Coconut Sugar*
2 Eggs or flax eggs*
125g Self-raising Flour* (or Plain Flour*/ GF Plain Flour*)
1 tsp Baking Powder*
75g Natural Yoghurt* (or 50ml Nut Milk*)
1 Ripe Banana
100g Butternut Squash or Pumpkin, peeled & grated
1 tsp Cinnamon*
1 tsp Nutmeg*
25g Pumpkin Seeds*
All ingredients with an * can be found at Scoop Wholefoods
- Preheat the oven to 180C. Line the muffin tin with paper cases.
- Place all the ingredients, except the pumpkin seeds, into a bowl and whisk with an electric hand-held whisk until well-combined.
- Spoon the mixture into the paper cases and sprinkle with pumpkin seeds.
- Bake in the oven for 15-20 minutes or until well-risen and light and golden.
These can be stored in an airtight container for 3-4 days.