Pumpkin Breakfast Muffin Loaf – Gluten and Dairy Free


This little beauty really packs a punch – it’s strong on the spices and will satisfy you for the day ahead. It is quite a dense little loaf and is more like a tea-loaf than a muffin and it’s lovely smothered in the pumpkin butter (recipe here)

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You will need:

1 cups Rice flour (or gluten-free flour of choice!)

1 1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

2/3 cups Coconut sugar

2 tsp ground Cinnamon

1/2 tsp Ground ginger

1/4 tsp ground Cloves

1 tsp Vanilla extract

2 tbsp ground Flax (linseed)

4 tbsp Water

1 cup Pumpkin purée

1 ripe Banana

1/4 cup Coconut oil

2 tbsp Maple syrup

For the topping:

4 tbsp Rice flour

2 tbsp Coconut oil

1 tsp ground Cinnamon

2 tsp Raw pumpkin seeds

Mix together the flax seed and water in a small bowl. Whisk it with a fork and then pop in the fridge for 15 mins or so.

Preheat the oven to 200 C.

Add all the ingredients in to a large bowl (except the topping ingredients). Mix well together and then add the flax seed mix. Depending how ripe your banana is you may find the batter is a bit too thick so add some warm water until it forms a thick but spoonable batter.

Add the batter to muffin trays or mini loaf tins.

Combine the topping ingredients in another bowl and then sprinkle on the top of each loaf. Press the topping into the batter a little bit.

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Bake for 15 – 20 mins, or until a skewer comes out clean. Allow to cool and then eat!

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