Mini Gluten Free Pumpkin Muffins

These are the perfect post dinner sweet treat or a great addition to a protein yogurt bowl for some fall flavor. Gluten free and sweetened with maple syrup! 

Ingredients:

• 1 cup of organic pumpkin puree

• 2 very ripe medium/large bananas (mashed)

• 1 & 1/2 cups of GF buckwheat flour

• 2 servings of Protein Powder (I used Sprout living Pumpkin Seed)

• 1/2 cup of pure maple syrup

• 1 pasture raised egg

• 4 tablespoons of butter *melted

• 1/4 teaspoon of salt

• 1/2 teaspoon of pumpkin spice powder

• 1 teaspoon Baking powder

• 1/2 cup of hu chocolate chips

How to Make:

1. Preheat the oven to 350 degrees.

2. Mix all of your ingredients together.

3. Line a mini pumpkin muffin tin with @ifyoucare liners, and scoop the batter into each liner. I fill mine to just below the top.

4. Sprinkle with flakey salt.

5. Bake for 12-13 minutes. Let cool.

6. Repeat this with the rest of the batter!

7. Optional Healthy Frosting: While they cool mix 1 serving of coconut yogurt, 1 tablespoon cacao powder, 2 tablespoons of maple syrup, 1 tablespoon of sunflower butter & top each muffin with the mixture. Enjoy!!!

I mean… YUM. 

They are perfect to me!!!