- 1 1/2 cups cassava flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 3/4 cups slivered almonds (optional)
- 2 eggs
- 2 ripe bananas the riper, the better
- 1/2 cup pumpkin puree
- 1/2 cup coconut milk
- 2 TBSP coconut oil
- 1/2 tsp vanilla essence
Preheat oven to 350°F and grease muffin tin with additional coconut oil.
Make pumpkin puree - peel pumpkin and cut into thin slices. Boil water in a saucepan. Once water is boiled, add a steaming rack to saucepan then add pumpkin. Steam until soft. Puree pumpkin in a blender or food processor.
Combine the cassava flour, baking powder, cinnamon, and almonds in a large mixing bowl. Use a spatula to stir together.
Next, place the eggs, bananas, pumpkin puree, coconut milk, coconut oil, and vanilla in a food processor. Pulse on high until ingredients are combined, about 15-20 seconds total.
Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir well.
Pour the batter into the muffin tin. Bake for 40 minutes or until the muffins are golden brown.