These beautiful moist muffins freeze super well, so make two batches and freeze em for later. *Note I omitted the oil in my second batch while creating these and I really didn't notice a difference, the virgin coconut oil is beneficial to your body, but if you do not want to add it, it's not necessary. The pumpkin and mashed banana keep it real moist!
These are not low carb but they are gluten free.
1 ¼ cup brown rice flour
¼ cup arrowroot flour
1 teaspoon true cinnamon (ceylon cinnamon)
½ teaspoon nutmeg
½ teaspoon sea salt
1 tablespoon baking powder (aluminum free)
1 teaspoon baking soda (aluminum free)
1 cup canned organic pumpkin
½ cup almond milk
1 egg
2 teaspoons vanilla extract or the caviar from 1 vanilla bean
2 ripe bananas (mashed)
2-3 tablespoons organic virgin coconut oil * See note above
¼ cup raw, local honey
Method
Combine wet ingredients in one bowl with bananas and pumpkin and combine dry ingredients in another bowl. Add the wet ingredients to the bowl of dry ingredients and stir together just until combined. Bake 350 degrees Fahrenheit for 20-25 minutes. Check with a wooden skewer, with all gluten free muffins, they are best reheated after the first day.