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 :)

Vegan Pumpkin Mousse

Again with the baking spree - although this recipe did not involve any ovens.  My Mom has made a tofu, chocolate mousse before (which is FANTASTIC) and since we had an abundance of pumpkin, or rather an opened can to use up, I decided to take matters into my own hands... and make a pumpkin mousse!

Vegan Pumpkin Mousse

1 package of silken tofu

1 1/2 - 2 cups pumpkin puree

1/4 cup maple syrup

2 tsp powdered stevia (or more to taste)

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

Combine all ingredients in a high power blender or food processor and blend away! Make sure to periodically scrape the walls/edges with a spatula.  Serve immediately and store in the fridge! 

Vegan Pumpkin Oat Bars

I went on a pumpkin craze. There... I said it.  Good things did happen though.  I had a baking filled day to say the least.

The first thing I will share are these pumpkin oat bars.  I have recently been on the lookout for more bar type of recipes.  I think making your own food (including things you could easily buy at the store) is such a great idea.  You not only know what is going into your body, but you can manipulate any or all of the ingredients!













Vegan Pumpkin Oat Bars (inspired by Tasty Yummies)

2 cups oats
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 tbsp ground flaxseed

1 cup canned pumpkin
1 tsp vanilla
1/4 cup maple syrup
1 tsp stevia (or 5 drops of liquid stevia)

1/4 cup shredded coconut (unsweetened)
1/2 cup craisins
1/4 cup slivered almonds

Preheat the oven to 350F and line a 8" x 8" baking pan with parchment paper (or grease well).  Mix ALL ingredients in one bowl making sure everything is evenly coated.  Press into the baking pan (sprinkling with any desired extra toppings) and bake for 20 - 25 minutes (I baked mine for 23 minutes).