Creamy Pumpkin Banana Chocolate Chip Muffins ----- gluten free!

James has now been gluten free for 3 months ...
& I'm so happy that he's not suffering from the joint pain that he's been dealing with for at least 7 years!

I've been experimenting with new recipes & using new products, & so far, with good results!
James has been a happy camper.

I processed several pumpkins in the fall & have a freezer full to use, so I wanted to make something
sweet using the pumpkin ... & gluten free so James could enjoy it.
After looking at lots of recipes, I adapted a couple of them & came up with this one.

A bowl full of muffin batter ... nothing wrong with that!
Well, except the chocolate chips are missing.
[I stirred those in after I snapped the pic.]

Ingredients
1 1/2 cups pumpkin puree
2 ripe bananas, mashed
2 eggs
1/2 cup peanut butter [or almond butter]
1/4 cup coconut oil, softened [or you can use either olive oil or butter]
1/4 cup honey [or you can use maple syrup or agave]
1/2 - 3/4 cup chocolate chips
1 Tbsp. coconut crystals
3/4 cup rice flour
1/3 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ginger
1 tsp. vanilla

Prep

Blend all wet ingredients until mixed.
Add dry ingredients and blend until smooth, not over-mixing.
Stir in chocolate chips at the end ... I used the minis.
Spoon into the muffin tin, either lined with paper liners or sprayed with cooking spray.
Bake at 350 for 20ish minutes or until toothpick comes out clean.

**I made some in my mini-cupcake pan & some in my regular muffin pan.
The minis only take about 10 minutes to bake.

We really enjoyed these!
Even our 3 sons loved them.
They tasted healthy, but yummy.
They weren't overly sweet, with the chocolate chips being the perfect addition.
Course, we are big fans of pumpkin, so I'm always glad to have another recipe using that ingredient.

Let me know if you try these ... & like 'em!

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