Gluten Free Banana Pumpkin Muffins

Muffins make everything better! That's my motto and I'm sticking to it.

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This is a similar recipe to my Pumpkin bread. For more pumpkin and cake recipes click on green links. For important/helpful links, visit this page.

Gather your ingredients and two bowls, one for dry and one for wet ingredients. I forgot to put out the applesauce. It happens, I think you often forget something no matter how hard you try to organize.

Funny Story: Well, sorta. I was cooking the other day and had just taken something off the stovetop. I dropped my cell phone and it landed on the burner. I grabbed it and the plastic cover was melting and stretching like gooey mozzarella cheese. Before the phone itself was ruined, I tried to yank off the case. As I pulled, the phone flipped out of the case, went up into the air and landed in the sink. in the ONLY bowl in the sink, filled with water. I grabbed it and prayed it was ok. It's still working, miracle of miracles. I swear I was on candid camera. I have a new case courtesy of my sister who ordered it on Amazon for free. She's the electronics/technology queen; I don't ask, I just accept. According to her, of course the phone jumped into the water. "What did you expect, if you landed on hot coals, wouldn't you jump into the pool?" My crazy sister's logic. For more funny stories... click green link.

This recipe was made a bit different than the pumpkin bread. Also, my camera went on the fritz and didn't record some of the process. Apparently, electronics and I are not getting along this week!

Combine your flour, sugar, baking soda, cinnamon, nutmeg and salt and stir together well. Set aside. (see video above)

Slice your bananas into chunks then mash them as well as you can. The more ripe the banana, the better. (see video)

Add your pumpkin, oil, pears, applesauce and vanilla to the bananas. Stir well. It will look rather loose. That's fine.

Sift your flower mixture into your wet ingredients. Don't skip this important step. It will make your muffins lighter and fluffier. Add your flax seed. (see video)

Place cupcake liners into muffin pans. You might want to spray them slightly with nonstick spray or just spray or butter the pan without the liners. The batter is very sticky and once cooked, it's hard to get the paper off. Fill the muffin tins. The muffins don't rise very much, so you can fill them to the top. Place into a preheated 350 degree oven and cook about 45 minutes to 1 hour. (see video)

Allow muffins to cool in pan. When you are able to touch them, move them to a cooling rack. Allow them to cool completely. (see video)

My husband tried one with butter. I had one with my homemade gluten free cream cheese. They were delicious.

Arrange cooled muffins on tray. Cover with tin foil. You can also freeze some if you like. They heat up well in the microwave.

Merry Christmas, Happy Hanukkah and happy cooking and baking!

Ingredients:

3 1/2 cups gluten free flour (I used Bob's Red Mill gluten free 1 to 1 Baking Flour)

3/4 cup sugar

3/4 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/4 cup flaxseed

2 very ripe bananas (you can use 3 if they are small bananas or you want more banana flavor)

1 1/2 cup pumpkin puree

3/4 cup olive oil

1/2cup pears (I use baby food pears)

1/2 cup applesauce

1 tsp vanilla