1 medium very ripe banana
16 ounces fresh pumpkin, cooked and pureed, or canned pumpkin
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
Preheat oven to 375 degrees. Line a standard 12 muffin tin with paper liners.
Using a food processor or blender, add banana, pumpkin, baking soda, baking powder, salt, and cinnamon and blend until smooth.
Transfer pumpkin mixture to a medium bowl; add flour and mix well.
Portion batter into muffin liners.
Bake muffins until firm and lightly golden, about 20-25 minutes.
Cool 5 minutes before serving.
Note: Regular wheat flour may be used in the same amount as above, however this will change cooking time.