My sister-in-law’s husband made this amazing banana spice cheesecake for her birthday. Before that cheesecake I never would have considered banana and the spices you would find in a pumpkin pie together. I was inspired by it to make some muffins.
• 2 1/3 c gluten free flour mix
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 1/2 tsp pumpkin pie spice
• 1 cup brown sugar
• 1/3 cup olive oil
• 2 Ener-G “eggs” or if you can have eggs, regular ones
• 1 tsp vanilla
• 1/2 cup water, milk or almond milk
• 2 1/2 bananas (almost black ones work best)
• 1/2 cup sliced almonds
Preheat oven to 350*F.
Prepare your egg replacer, whisk until frothy.
Mash your bananas until mostly smooth.
Mix remaining ingredients together with bananas and egg replacer.
Spoon into greased muffin tin. Bake 25 minutes or until a toothpick inserted into the center comes out clean.
Cool a couple minutes in pan and then remove to wire rack so they don’t get soggy.
Makes one dozen muffins.