Baked Goods Girl.

I will forever be known as the girl that brings food to work.

To share, of course.

You mights say that some people I work with love me for that.

However, I think it’s bittersweet, because at the same time they probably think, “look at her, trying to fatten us up with this here chocolate cupcake.”

Followed by, “look at her skinny self, probably doesn’t even eat her cupcakes or cookies.”

Truth is…I do eat everything I make.

I mean, seriously?

C’mon people.

You think I have a food blog to make food and not enjoy it?



Yesterday I worked fragrance.

It’s my favorite time of the year to work in this industry because Macy’s is lit up like the Time’s Square Christmas tree, there are Christmas carols playing over the speakers, and the employees always have a smile on their face.

Of course there are customers who I would like to throw cupcakes at.

No, I don’t have a gift to give you with your purchase.

You should have came Black Friday weekend, k thanks.

Moving on.

So, yesterday I brought these banana pumpkin gingerbread muffins to work with me.


Five, four, three, two, one…



I speak truth.


Did they know they were paleo? I even shared them over at the Paleo Magazine Link Party!


I think not!


Banana Pumpkin Gingerbread Mini Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
Fluffy mini muffins packed w/ banana and pumpkin, spiced w/ cinnamon, ginger, and clove, and sweetened w/ a touch of molasses. Topped w/ a citrus coconut glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the muffins:
  • 1 ripe banana, mashed
  • ¼ c. pure pumpkin puree
  • ¼ c. extra-virgin olive oil
  • ¼ c. unsweetened, vanilla almond milk
  • 4 large eggs (or 1 c. liquid egg whites)
  • ½ c. granulated stevia
  • 2 T. pure molasses
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • For the citrus coconut glaze:
  • 2 T. coconut oil
  • ¼ c. coconut butter
  • juice of ½ a honey tangerine
  • zest of ½ a honey tangerine
  1. For the muffins, preheat the oven to 350 degrees F. Line a mini muffin pan w/ silicone muffins liners or paper liners.
  2. In a large mixing bowl, combine the banana, pumpkin, evoo, milk, eggs, stevia, and molasses. Whisk until smooth.
  3. Stir in the coconut flour, spices, and baking soda.
  4. Drop the batter by rounded tablespoon into each mini muffin cup.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool completely.
  7. For the glaze, place the coconut oil and coconut butter in a small microwave safe bowl and microwave on 20 second intervals until the coconut oil and coconut butter are melted.
  8. Mix in the tangerine juice.
  9. Drizzle the glaze over the cooled muffins.
  10. Top each muffin with a bit of tangerine zest.
  11. Devour.
Nutrition Information
Serving size: 24 Calories: 47 Fat: 2.8g Saturated fat: .7g Unsaturated fat: 2.1g Carbohydrates: 4.2g Sugar: 1.7g Sodium: 49.4mg Fiber: 1.2g Protein: 1.6g




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