Pass the pumpkin muffins, please! Jenn and her daughter know how to bake a simple and healthy fall snack that doubles as an on-the-go breakfast and is gluten-free!

Gluten-Free Pumpkin Muffins

Preheat oven to 375 degrees. Lightly spray or line 24 standard-size muffin cups; set aside.

In a large bowl combine blended oats, almond flour, baking powder, baking soda, stevia, pumpkin pie spice, and cinnamon. Mix well. Add eggs, mashed bananas, Greek yogurt, vanilla extract, and pumpkin. Stir until just combined. Fill each prepared muffin cup 3/4 full. 

Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before serving. Store at room temperature in an air-tight container for up to 4 days.