During the spring, carrot cake recipes are usually very popular. I'm still working on nailing my own carrot cake recipe, as I typically use either Ambitious Kitchen's recipe or Minimalist Baker's. Both are great options!

So here I am with a true mud season recipe. In Colorado, mud season is just what it sounds like. We get a collision of winter storms on top of spring sunshine that lead to massive thawing and melting of the snow that accumulated over the winter. You don't really know what time of year it is based on the weather patterns.

So these banana, pumpkin, and blueberry muffins feel slightly wintery but also slightly springy. It's perfect!

I also love this recipe because it uses that last bit that can be leftover in a pumpkin puree can. However, you can also swap the pumpkin puree for more banana or even applesauce!

Recipe

Yield: 12 muffins

Ingredients

• 2 bananas, mashed

• 3/4 cup pumpkin puree (or can use banana or applesauce, omit maple syrup if using more banana or applesauce)

• 1/4 cup maple syrup

• 1/4 cup coconut sugar

• 1/2 cup almond milk

• 2 eggs

• 2 tbsp olive oil

• 1 tsp vanilla

• 1 cup Gluten Free Bob's Red Mill All Purpose Flour (red bag)

• 1/2 cup almond flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp cinnamon

• 1/2 cup wild frozen blueberries

How To

• Preheat oven to 350 F

• Mix wet ingredients, then add in dry ingredients in large bowl

• Fold in the blueberries

• Add to top of lined muffin tin and top with walnuts

• Bake for about 25 minutes or until golden brown!