Gluten Free Chocolate Chip Pumpkin Banana Bread

Made this Chocolate Chip Pumpkin Banana Bread by Chocolate Covered Katie, because what else are you gonna do during quarantine!? I was looking at what ingredients I have left in my pantry, found a can of pumpkin puree and a ton of GF flour, so I decided why not. This recipe is vegan and dairy free if you use dairy free chocolate chips (oops, I used regular ones) and is completely gluten free.

Ingredients:

• 2 cups flour (I used Bob’s Red Mill’s…1 cup cassava and 1 cup GF 1-to-1)

• 1 tsp baking soda

• 3/4 tsp each: salt and baking powder

• 1/2 tsp each: cinnamon, ginger (I didn’t have ginger so I omitted), and pumpkin pie spice

• 1 large overripe banana

• 1/2 cup each: pumpkin puree and maple syrup

• 2 Tbsp sweetener of choice (I used coconut sugar)

• 1/3 cup oil or milk of choice (I used almond milk)

• 2 tsp pure vanilla extract

• 1/2 cup chocolate chips (optional)

For the link to Katie’s recipe and full baking instructions, click HERE.

Paleo Blueberry Banana Muffins

I had some overripe bananas and some blueberries so I decided to whip up some Paleo Blueberry Banana Muffins! This recipe comes from Nicole at Kale Junkie and it is creamy, moist, and the perfect amount of sweet. I don’t do baked goods often, but sometimes it’s nice to have something quick for breakfast, a midday snack, or for after dinner if I find myself still hungry. I stored them in the fridge and reheated and topped with nut butter whenever I needed something a little extra.

Ingredients (makes 8 large muffins or 16 regular muffins):

4 bananas

3 eggs

1/4 cup almond flour

1/2 cup coconut flour

1/4 cup melted coconut oil

1/2 cup nut butter

2 tb honey (I subbed maple syrup)

1 tsp baking powder

1 tsp cinnamon

3/4 cup fresh blueberries plus extra to sprinkle on top

Pinch of sea salt

For complete instructions and original recipe go here.

Pumpkin Muffins w/chocolate chips

 “Autumn...the year's last loveliest smile."~William Cullen Bryant

Autumn has arrived and now that I've turned off the AC, I'm willing to turn on the oven and make some baked goods...or at least instruct my daughter to make them, she's the baker in the family. The recipe for these pumpkin muffins is from Smitten Kitchen and they are moist, pumpkiny perfection (click to our website and we'll give you the direct link for the recipe, or search SK's website). We've made this recipe (it's also her recipe for pumpkin bread) numerous times and it is easy to follow, minimal work and produces perfect results every time!

Here are the adjustments we make:

We reduce the sugar to ¾ c - 1 c because we add dark chocolate chips.

This time around, we replaced the flour with King Arthurs measure for measure gluten free flour and it turned out perfectly.

We use the full can of pumpkin puree for the muffins.

We store them in the freezer when making big batches.