Ingredients:

• 1 medium banana, mashed
• 1 (15-ounce) can pumpkin puree
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups whole oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup dairy-free chocolate chips

Directions:

• Preheat oven to 375°F.
• In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla.
• In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
• Transfer mixture to a large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product.
• Fold in chocolate chips.
• Spoon batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned.
• Remove muffins from the oven and let cool for 5 minutes.
• Store muffins in an airtight container.

Notes:

• If you don't like bananas, there is a version on my FB page that is GF and uses coconut oil.

Credits:

Forks Over Knives