Gingerbread Muffin Tops

• Vegetarian
• Gluten free

• Produce

  • 1 Banana (130 grams, medium ripe
  • 1/2 tsp Ginger, ground
  • 1/4 cup Pumpkin puree

• Condiments

  • 1/4 cup Date paste

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Cocoa powder, unsweetened
  • 1 cup Gluten free oat flour
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Vanilla bean, powder

• Nuts & Seeds

  • 2 tbsp Coconut, powder

Found on healthyhelperblog.com

Description

Ingredients

• ¼ cup date paste
• 1 medium ripe banana (130 grams), mashed
• ¼ cup pumpkin puree
• ¼ tsp vanilla bean powder
• 1.5 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp unsweetened cocoa powder
• 1 tsp baking powder
• 2 tbsp coconut powder
• 1 cup gluten-free oat flour

Directions

• Preheat oven to 400 degrees. In a large bowl, combine mashed banana, pumpkin, and date paste. Add spices, vanilla, baking powder, cocoa, and flours. Mix together until fully combined. The batter will be a bit sticky. Flour your hands and roll the batter into ten evenly sized balls. Place the balls on a parchment paper lined baking sheet and press them down to flatten slightly. Bake on the middle oven wrack for 15 minutes. Remove from oven and let cool on a wire rack before eating. For even better flavor let them sit overnight in the refrigerator! Store in the freezer or fridge.