Grain free, gluten free, paleo, vegan; Free of: dairy, eggs, soy, cane sugar, peanuts

1/2 cup + 1 Tablespoons coconut flour

3 Tablespoons ground flax or chia seed

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

Dash each nutmeg and cardamon, to taste

3 medium bananas, mashed

3/4 cup canned pumpkin

1/4 cup non-dairy milk of choice

2 Tablespoons mild olive oil (or melted coconut oil)

2 teaspoons vanilla

Vanilla creme Stevia, to taste (I used about 1/4 teaspoon)

Preheat oven to 350 degrees F. Line a muffin tin with muffin papers and set aside.
In a small bowl, whisk together the coconut flour, ground flax seed, baking powder, salt, cinnamon, baking soda, nutmeg, and cardamon. Set aside.
In a medium bowl, mash the bananas until very well mashed and almost liquid. Stir in the pumpkin, non-dairy milk, olive oil, vanilla, and Stevia drops and mix well.
Add the coconut flour mixture to the pumpkin mixture and stir very well.
Spoon the thick batter into the prepared muffin cups to the brim. Gently smooth the tops of the batter if you like, but don't press the batter into the cups.
Bake for 30 minutes*. Cool in pan for 10 minutes, then move the muffins onto a cooling rack. Allow the muffins to cool completely before removing them from the muffin papers (this is important or they will stick to the papers).
Store these in a sealed container in the fridge. These muffins also freeze well.
Enjoy!