Oh nothing to see here.
Just some warm, melty and scandalously moist muffins that will have you falling in love with the cold weather again.
(versatile too so if chocolate’s not your thing, you can easily swap that out — it just means we can’t be friends, that’s all).
Protein rich, these beauties will keep your tummies satisfied while reminding you of all that is good and right about fall. The taste of banana is not really discernable here (at least not to my palate) – just a nice way of adding bulk and natural sweetness to these otherwise delicately sweetened muffins. The overall flavor comes from the warm autumn spices and pumpkin — real good
And would you look at the rise on these flourless puppies – no flat tops here! They’ve got some serious mana.
Time to put the kettle on (or wax your skis if you’re in Alberta) — happy Thanksgiving weekend to my Canadian peeps!
- 1 cup pumpkin purée (not sweetened/spiced pumpkin pie filling)
- 1 ripe banana, mashed (the riper the better, I used thawed from frozen)
- 1 cup unsweetened creamy almond butter (be sure to mix your almond better well before measuring - see Notes)
- ¼ cup maple syrup
- 2 eggs, lightly beaten
- 1 Tbsp ginger root, grated (or 1 tsp ground ginger - see Notes)
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ½ - ¾ cup (about 3.5 oz/100 g) chopped chocolate chunks/chips or dried fruit (see Notes)
- Preheat oven to 350F
- In a small bowl, whisk together: baking soda, baking powder, ground ginger (if using), cinnamon, nutmeg and clove, making sure all is well broken down, and set aside.
- In a large bowl or blender, beat/pulse together: pumpkin purée, mashed banana, almond butter, fresh grated ginger (if using) and maple syrup, until well combined (small banana bumps are all good).
- Add ground spices/powders to the bowl and whisk to combine. Add lightly beaten eggs and pulse or beat just until combined about 5 seconds. Fold in most of chocolate or dried fruit (or a combination of both) with a wooden spoon or spatula, without over-mixing.
- Divide batter among 12 (or more) well greased muffin tin cups (no liners necessary), filling each about ¾ full - (I find using an ice cream scoop with release works well), you can top muffins with remaining fruit/choco chunk/chip, as desired.
- Bake for 18-20 minutes or until muffins have a nice rise and color and are just firm to the touch (not too jiggly).
- Allow muffins to cool for at least 12 minutes before unmolding and enjoying!
Sub for Chocolate: if chocolate is not your thing, consider adding dried cherries, cranberries, raisins or apricots or a combination of chocolate and dried fruit. This is especially nice if you like to enjoy your muffins in the morning for breakfast.
Type of Chocolate: you can use any type (or combination) of chocolate chip or chopped chocolate according to preference. The darker the chocolate, the less sugar. I used a combination of Lindt 85% cocoa dark chocolate and Lindt dark with a touch of sea salt (about 50% cocoa) - chopped from the bars.
Natural Nut Butters: the fat and protein separate in natural nut butters - sometimes it's tough to mix them when compacted. My solution is to invert the entire contents into a large bowl and use my hand mixer to blend it back into creamy deliciousness - works like a charm! A well mixed nut butter will add to the levity of the muffins (a better rise) and also help avoid oily runoff when baking.
I have made these four times!! They are sweet but not too sweet. I just love the combination of chocolate and almond butter! It’s a treat I don’t feel bad about eating 😊 They freeze well too!
Oh, Yay! Reading your kind note is the best start to the day! I’m delighted that you’ve been enjoying these muffins Kathy; thank you so much for taking the time to drop in with your feedback, it’s helpful and appreciated.
Of course you know what any chocolate lover is going to do right? Pick those huge chunks of chocolate out of the top of the muffin and eat them first, then tackle the rest of the muffin. :) These look outrageously good!! Love the generous amount of ginger and the other flavors you’ve incorporated. Would love one of these right now as I sip on my tea.
They look absolutely adorable, and what could be more perfect for the season?
Pass me two. No, make that four – I would perhaps share with the hubby… ;-)
They look and sound wonderful. I really dislike pumpkin (the only vegetable I don’t like… maybe apart from sweet potatoes; actually I find both have something similar…), nevertheless your muffins look so delicious, I’d love to taste them and see if maybe this would be the first time I’d enjoy it!
These look sensational Kelly, I particularly like that they are flourless. We’ve been giving Keto a solid go so I’m going to see if these lovely treats could work, they’d make a lovely breakfast.
Gorgeous Kelly! I always love the beautiful photos….can’t wait to try this one :)
Miss you!
Tam
was just thinking of you the other day… thank you for your kind and encouraging words lady; love seeing you here ♥ x
They worked out great. The tops were a bit flatter than yours (I’m going to try your trick blitzing the almond butter next time) either way, they were delicious and our kids loved them! Thank you.
Delighted to get your note Anita! Thank you for trying the recipe and sharing your feedback; I’m thrilled it went over well with the kids :) the two things I’ve found most helpful for the rise are avoiding over-mixing (especially the eggs) and yes, a well creamed nut butter – a simple hand mixer works like a charm! (although I may be the only dinosaur still using this appliance ;-) i’m sure there are equivalents.
Can peanut butter be used instead?
I think peanut butter would work well here Colin — it will change the taste of the muffin somewhat (almond butter is pretty subtle in baked goods) but as long as you like the taste of peanut butter (and who doesn’t, haha), I think it will marry well with the chocolate and banana – yum!
Oh my! These sound terrific! I’m fine with flour, but the recipe is wonderful and they’re beautiful muffins!
Thanks Mimi! They’re super yum and hit the spot after a workout too :-)
These look fantastic! What can I sub for the banana please (my daughter is allergic.).
Hi Terri, apple sauce or pear butter would be my top alternate suggestions – there might be slight changes to texture and sweetness but I think either would work just fine overall. I hope your daughter loves these muffins (and you too!) – Happy Sunday.