Nic's Gluten free Pumpkin Muffins


by Nic Fitzgibbon

You can also substitute the mashed pumpkin for 4x mashed ripe bananas, as well as doing a half and half i.e. 2x mashed bananas + 1/2 cup mashed pumpkin - either way they're super yum!

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12


  • 1C ground almonds
  • ¼C LSA (or just ground flaxseed/linseed is okay)
  • ¼C gluten free flour (I use buckwheat or coconut flour)
  • 1t baking powder
  • 1t baking soda
  • 1t ground nutmeg
  • 1t cinnamon
  • 1/8t sea salt
  • 3 lrg eggs, lightly beaten
  • ¼C honey
  • 2t Almond butter

1. Pre heat oven to 180C. 2. Mix all dry ingredients together. 3. Melt honey in microwave, then stir in nut butter. 4. Add honey, pumpkin + eggs to dry ingredients –fold in until combined. 5. Spoon mixture evenly into muffin tray/tin. 6. Bake for 20mins max….may only need 15mins.