I love when fall arrives and all of the pumpkin flavors come out! This gluten free pumpkin spice granola is a delicious fall food and all year long IMO!
This gluten-free pumpkin spice granola is the perfect breakfast or snack year-round but I always seem to make it as the weather gets cooler. I am all about everything pumpkin spice in the fall, however if you are over the pumpkin spice feels you can leave that ingredient out and it will still be delicious!
I love that you put all the ingredients into a big bowl, mix it up, and then bake it! Super easy and fast to make. Boom!
What Do I Need To Make This Granola?
This is where the fun comes in! I will share with you what I use to make my favorite granola, but you can customize it! If you don’t like an ingredient you don’t have to have it in your granola!
I use Montana Gluten-Free Oats. They are purity protocol and delicious. If you want to use my promo code to purchase from them here it is It is valid until 1/1/21 trymgf
Raw nuts and or seeds. I use Terrasoul Superfoods pumpkin seeds and Sunflower seeds. They are so yummy! like to also add raw pecans or almonds too. Chop them into smaller pieces so they blend into the consistency of the other ingredients.
1/2 Cup Hemp Seeds. I used Manitoba Harvest.
1 tsp Pumpkin Pie Spice if you want that fall feel.
1 tsp Cinnamon
1/2 Cup melted coconut oil
1 large pinch sea salt. I use Redmonds.
1/2 cup Honey or Maple Syrup. For the fall feels I used Maple Syrup.
1 tsp Vanilla Extract
A few handfuls of mini chocolate chips
Other nuts and seeds you like.
Put all ingredients into a big bowl except dried fruit, chocolate, and cacao nibs if you are using, mix others together.
Put a piece of parchment paper on a baking sheet. Pour the granola mixture onto the parchment. Spread it into a flat layer.
Bake in a 350-degree oven for about 30 minutes until it starts to brown. Remove from the oven and allow it to cool.
Once it is cool, add dried fruit, chocolate, and cacao to the mix while you break it into pieces and store it in an airtight container.
Serve it with yogurt or snack on it on its own!
PIN THIS AND MAKE IT LATER:
HERE’S THE VIDEO:
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If you like this recipe you might also like:
Gluten Free Meaty Breakfast Casserole
Breakfast Pizza- Gluten Free
Pumpkin Chia Pudding
HERE’S THE RECIPE:
Gluten Free Pumpkin Spice GranolaThis delicious baked granola has all the flavors of fall!
I hope you love this fall flavored Gluten Free Baked Granola!
Best Wishes for Gluten Free Dishes!
These gluten free double chocolate banana muffins are a great way to use up over ripe bananas! So chocolaty and delicious!
These double chocolate banana muffins are the answer to overripe bananas! If you have a bunch of bags of frozen bananas in your freezer these are the perfect recipe to use them up!
I always seem to have bananas on hand that ripen too fast… or we eat them too slow… however you want to look at that!
There are other variations of this recipe you could make as well. If you don’t want double chocolate, use a vanilla cake mix and add nuts or chocolate chips. Create your custom muffin with your imagination!
What Do I Need To Make These Double Chocolate Banana Muffins?
You will need 4 overripe bananas….. I like to freeze them first so they smush easier, but you can use fresh ones too.
One gluten free chocolate cake mix.
1 Cup of Gluten free chocolate chips.
1 TSP Vanilla.
A little water if the mix is too dry… Start with 1 TBSP.
1 TSP Cinnamon.
1/8 TSP Cayenne Pepper. More if you like it spicy!
That’s it! Very few ingredients. Super Easy!
Add all of the ingredients to a bowl and mix it up! Bake at 350 degrees for about 30 minutes, or until a knife comes out clean. Store in the fridge.
Why I Like Frozen Overripe Bananas:I like using frozen overripe, peeled bananas because they produce a little more syrupy liquid when they are thawed and I think it makes the banana muffins or banana bread more delicious!
Here’s how I like to mash my bananas:
Peel them and put them in a ziplock bag. Freeze them. When you are ready to make these double chocolate banana muffins, thaw them. When they are thawed, smoosh them between your fingers! Boom-smashed bananas!
When I was making this recipe I was thinking of my girls who are both in college. They have limited storage in their kitchen, so it would be easier to make muffins out of a cake mix rather than have baking powder, gluten-free flour, sugar, etc. Plus this makes it super easy! The added chocolate chips are because of them too! Haha!
Pin These Chocolate Banana Muffins Now Make Them Later!
If you like these gluten free double chocolate banana muffins you might also like:
Gluten Free Breakfast Pizza
Gluten Free Breakfast Egg Roll Ups
I made these live on Instagram and Facebook, in case you want to watch me make them so you can see truly how easy they are to make! I am excited to see what variations you make with this recipe! Comment back to let me know!
Here is the Video:
Now on to the printed recipe… These ingredients are awesome to keep on hand in case of last-minute guests or you are hankering for a delicious, moist (even though I really don’t like that word) chocolate treat!
Double Chocolate Banana Muffins
Use up your overripe bananas in this super simple recipe!
I hope you enjoy these Double Chocolate Banana Muffins!
Best Wishes for Gluten Free Dishes!
I am so glad you are here!