Life has been very crazy busy lately. For example, within one week (last week), I witnessed 3 beautiful weddings, new beginnings for 3 amazing couples, and experienced the passing of a loved one. Such is the circle of life, and the joys and sorrows that is all part of living. The only thing we can do is enjoy and appreciate every moment, including the ups and downs of life, and just go with the flow; and cherish memories.
Today I finally have a chance to really sit back, and reflect upon what happened the past week, also take comfort and joy in baking on this rainy day. 🙂
Fortunately my father still has an appetite and a sweet tooth, despite his disease. I know he secretly craves his Tim Hortons’ muffins but he is no longer allowed to eat “outside” or processed food, so homemade food is the way to go.
Using only natural ingredients such as pumpkins, bananas and raisins, I dedicate this Fall-inspired gluten-free and dairy-free muffin recipe to him. He really liked eating these muffins that I made especially for him!
I hope you enjoy making and eating these yummy, light and moist muffins with your loved ones! 🙂
Preparation Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
-To make it sugar-free, you can choose not to add in the maple syrup. I added it, because my father does have a sweet tooth, and I think maple syrup is a healthy natural sweetener. See: health and nutritional benefits of eating maple syrup: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=115
2 cups Gluten-Free Oat Flour (I used Bob’s Red Mill Gluten-Free Oat Flour)
2 teaspoons gluten-free baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground clove
1 teaspoon ground nutmeg
1 1/2 cups unsweetened pumpkin
2 ripe bananas, mashed
1 cup unsweetened almond milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup vegan buttery spread, melted
4-5 tablespoons pure maple syrup
1 cup raisins
- Preheat oven to 375°F.
- Mix dry ingredients together in a large bowl.
- Combine wet ingredients in another bowl.
- Add the wet ingredients to the dry and mix well.
- Slowly add raisins into batter.
- Fill each baking cup evenly with the batter.
- Bake for 20 minutes.
- Let the muffins cool completely, or eat one while still warm. 🙂