1tbspground flaxseedmix with 4 tbsp water for flax egg
¾cuppumpkin puree
2tbspbanana puree
3tbspmaple syrup
½cupcane sugar
¼cupolive oil
½cupalmond flour
1cupwhole wheat flourcan sub gluten-free flour for GF
½cupwater
2tspbaking powder
¼tspsalt
1tspvanilla
1tspcinnamon
¼tspground ginger
pinchnutmeg
⅛tspcloves
Streusel Topping
3tbspcane sugar
1.5tbspcoconut oil
3tbspalmond meal
⅛cupchopped pecans or walnuts
Instructions
Preheat oven to 350°F. Line muffin tin with muffin liners or these silicone liners. If you don't have liners, generously grease them with olive or coconut oil.
Mix the flax and water in a small bowl and set aside. This takes a few minutes to thicken.
Mix together banana, pumpkin puree, sugar, salt, maple syrup, oil, and vanilla extract.
Stir in the spices, baking powder, then add the water and flax egg.
Finally fold in the almond flour and the whole wheat flour. Ensure all ingredients are well incorporated.
In a second small bowl, mix together the streusel ingredients if you choose to use it.
Divide the batter into muffin tins, filling them about 3/4 full. Top the muffins with the streusel mix.
Bake for about 30 minutes, watching to see when the topping starts to brown.
Remove from heat and allow to cool. Serve fresh or store for 4 days.
Notes
You can sub gluten-free all purpose flour to make these gluten free. For more of a brown colored crumble on top, mix in cinnamon or pumpkin spice to the streusel ingredients.