I’m always looking for ways to include more vegetables into my dishes, and it is no different with baked goods. Adding cooked vegetables in baking can help the goods retain their moisture, as well as adding precious nutrients.
Pumpkin, for example, is packed with betacarotene, a carotenoid which converts to vitamin A (very important for immune health, skin and fertility). It is also a great source of vitamin C and E, which are great anti-oxidants, as well as minerals such as magnesium, which can help with stress and energy production.
I adapted this recipe from a My Generation Nourished recipe and played around with other flours and adding cooked pumpkin for a more autumnal dish. I love the nuttiness that chestnut flour imparts to these muffins, as well as a subtle sweetness, which make these muffins a great sugar-free option for children and adults alike.
- 2 ripe bananas
- 1 cup cooked pumpkin
- 2 eggs
- 1/4 cup grassfed collagen (My favourite brands are Great Lakes or Planet Paleo)
- 1/2 cup chestnut flour
- 1/4 cup tapioca flour
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil (I use odourless coconut oil such as Biona Coconut Oil Cuisine)
- Preheat the oven to 200C
- Blend all ingredients
- Divide the batter in a muffin tin
- Cook for 25 minute or until cooked through
- Cool on a rack and enjoy!