Banana Pumpkin Blender Muffins*

You Will Need

• one 15 oz. can pumpkin puree
• 1 large ripe banana
• 6 Tablespoons water
• 4 large eggs
• 4 cups old-fashioned oats
• 1/2 cup extra virgin olive oil
• 3-6 Tablespoons maple syrup
• ​2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 2 teaspoon baking soda

Optional toppings: chia seeds, sunflower seeds, chopped walnuts or pecans

​*Low-FODMAP, Vegetarian, Gluten Free

What To Do

Preheat oven to 350ºF. Place paper liners in muffin tins and set aside.

Place all ingredients except toppings in a large blender. Pulse the blender, stopping to stir as needed, until the mixture is well blended and creamy.

Spoon the batter into muffin liners, filling each cup about 3/4 full. If desired, sprinkle less than 1 Tablespoon of nuts and/or seeds on top of each muffin.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out with just a few damp crumbs clinging to it.

​Makes 24 muffins 

Keep refrigerated in an air-tight container for 5-7 days, or freeze for 2-3 months.

Adapted recipe from: Mind Your Gut book by Kate Scarlata and Megan Riehl