I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.
These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.
- 1 large banana, very ripe
- 1/2 cup of blended orange segments
- 1/2 orange, zested
Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.
- 1 c pumpkin puree
- 1/2 c Date Paste
- 1 tbsp flax seeds, ground
- 2 tsp Baking Spice Blend
- 2 tsp pure vanilla extract
- 1 1/2 c gluten-free rolled oats
- 1/8 cup pecans
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.
- 1/2 c cranberries, frozen or fresh
Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.
Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.