Pumpkin Banana Muffins (Gluten-Free) - Emily Maude Nutrition

Ingredients

• 1 cups oat flour (spooned and leveled)
• 1 cup almond flour (spooned and leveled)
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 ripe medium bananas (mashed)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 2 eggs (room temperature)
• 1/4 cup butter or coconut oil (melted and cooled slightly )
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/3 cup pecans (roughly chopped (for topping - optional))
• 2 tbsp coconut butter
• 1-2 tsp maple syrup (depending on how sweet you want it)
• 1 tbsp almond milk