Chocolate Banana Pumpkin Muffins

Last night I overheard my Mom say she wanted to make some banana muffins with the older bananas we had left on our counter.  I decided to beat her to it and developed these delicious gluten free om-noms in the process!

We had some leftover pumpkin puree from before, and I really wanted to throw some cocoa powder in there, so I made it happen!  They were actually quite a bit sweeter than I thought it would be, but just slap some all natural peanut butter on there and you're good to go ;)

Chocolate Banana Pumpkin Muffins (serves ~24)

1 cup almond flour/meal
1 cup brown rice flour
1 cup coconut flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
1 tsp cinnamon
2 tsp powdered stevia
1/2 cup brown sugar
6 mashed bananas (the older the sweeter)
1/2 cup pure pumpkin puree
2 eggs
1/8 cup extra virgin olive oil
2 tsp vanilla
1/3 cup unsweetened applesauce
1/4 cup water or unsweetened almond milk
1 cup craisins/chocolate chips/chopped nuts

Preheat the oven to bake at 350F.  Mix all dry ingredients in a bowl (including sugar, stevia and cinnamon), set aside. Mash bananas in another bowl and add all wet ingredients and mix well.  Combine all ingredients together and mix until no dry flour patches remain.

Fill into 24 lined muffin tins (about 3/4 full - they don't rise much) and bake for 20 minutes!  Let cool and enjoy :)