FALL HARVEST MUFFINS

Fall Harvest Muffins image

Number Of Ingredients 14

2 cup Bob's Red Mill GF 1-to1 Baking Flour
2 teaspoons GF Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Bean Powder
3 Bananas - large, overripe
1 Pumpkin puree - organic
1/2 cup Coconut oil
2 Eggs - large
1/2 cup Vanilla Nutpod
1/8 cup Pumpkin pie spice
3 Apples - medium, peeled and diced
3 Walnuts (or pecans) - handfuls - crushed
3 GF oats - handfuls
1 cup Raisins

Steps:

Preheat oven to 425 degrees.
Grease muffin tin with coconut oil spray.
Whisk together flour, baking powder, salt and vanilla bean powder in a large bowl. Set aside.
In a standing mixer, cream bananas, pumpkin puree and coconut oil. Mix until light and fluffy.
Add in eggs (or whites) one at a time, beating well after each.
Pour in half of flour mixture. Mix until just blended.
Pour in Nutpod. Mix until combined.
Add remaining flour mixture. Mix until smooth.
Mix in pumpkin pie spice.
Add apples, nuts, oats and raisins. Fold them in gently.
Spoon batter into muffin tin.
Place pan in oven, reduce immediately to 375 degrees. Bake 30-40 minutes, depending on oven, until golden brown. Cool in pan for 5 minutes. Then move to wire rack to cool completely.
Cool in pan for 5 minutes. Then move to wire rack to cool completely.