Banana Muffins (allergy free)

I suspect that Haydon is intolerant of wheat and eggs. I am still not sure about diary/ soy. We are waiting for some allergy test results to accurately pin down Haydon’s allergies/ intolerance. Until then, I have been experimenting with some new recipes. So here is a muffin that I bakes this mornings, which I adapted from Basic Vegan Banana Muffins. They are dairy, soy, egg, wheat/gluten, and nut free and made with very little sugar. Enjoy!

3 very ripe bananas
1/4 cup unsweetened apple sauce
1/2 cup pumpkin puree (from can, but not pumpkin pie puree, just pure pumpkin)
1/4 cup sugar
2 cups Bob’s Red Mill All Purpose Baking Flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon (optional)

Makes about 12 muffins
Preheat oven to 350
Spay muffin tin or line with muffin paper (spray muffin paper to ensure they will not stick to muffin papers)
Bake for 20 minutes @ 350