I woke up today thinking “I want to make a bunch of pumpkin flavored recipes…” so I went out to Whole Foods, bought some organic pumpkin puree and got to work. These were the first of my pumpkin experiments and they turned out really fluffy, moist & delicious– despite the fact that they’re gluten-free and vegan (sometimes gluten-free baking turns out like a brick). I added apples to the muffins to add an extra sweetness- they’re at the peak of their season right now and absolutely delicious so head to your local farmer’s market, co-op or grocery store and stock up.
I had a few ripened bananas in my fruit basket so I decided to make these heathy & delicious Oatmeal Raisin Cinnamon Banana-Nut Muffins for the week with what I had in my kitchen. They’re gluten and soy-free plus there’s nothing artificial in them! Just oats, fruits, nuts, spices and maple syrup (that was tapped from my grandfathers maple tree in Michigan.) They’re perfect for a light breakfast, snacks or accompanying a bowl of soup or salad with your dinner.