Pumpkin Banana GoNanas

8 hours ago

3 min read

Top 14 allergen free and worth all the craze with this twist using a GoNanas banana bread mix.

Here I am back at it with another recipe on the blog featuring GoNanas because as much as I love making things from pure scratch. Sometimes we also need a little convenience especially when it comes to bulk baking and allergen free baking. GoNanas makes it easy with their gluten free mixture made from oat flour, wholesome ingredients, and no need to add any allergen to it!

Now as always, I like to put a classic Katie Kreates twist because what’s the fun in following directions? Life is meant to be exploratory and that’s the one thing I love about GoNanas. My ability to put my own twist and turns on things. Is everything always a win? Absolutely not as we all fail, but this one is a classic, one of my favorites, and definitely one I was planning on giving to more people, but I loved it so much I froze them for me!

This recipe is absolutely perfect as a pre-workout, breakfast, dessert, snack option! And personally, my brother raved over the fact they didn’t have any chocolate in them for non-chocolate lovers especially on-the-go.

You’ll need:

1 Package of GoNanas Pumpkin Banana Bread Mix (CODE KATIEKREATES saves you 20%)
2 to 3 Bananas (255g)
2 tbsp Pumpkin Puree (25g)
1 to 2 tbsp OWYN Pumpkin Spice Protein Shake (You can use a different milk/protein shake if desired as its minimum. I used a splash of OWYN to be completely allergen friendly and for the additional pumpkin flavor) The amount was very minimum in the recipe.
2 tsp Pure Vanilla Extract
1.5 tbsp of Pure Honey (9g)

Preheat your oven to 350 degrees and take out a muffin pan.

I always like to start by grabbing a mini bowl (like a plastic cereal bowl) and mashing the bananas. Since this recipe calls for 3 bananas, I do recommend mashing one banana at a time instead of throwing it all into one bowl to mash at once. Riper bananas are prime for baking, but it's also okay if they aren’t perfectly browning. If you need more assistance with mashing bananas you can slice the banana before tossing it into a bowl to mash.

First, you want to whisk together all your wet ingredients. The mashed bananas, pumpkin puree, vanilla extract, honey, and milk of choice until smooth.

I used honey for this recipe. I was actually intending to use maple syrup as an additional sweetener, but I was all out of maple syrup apparently. So when I made it I ended up trying it with honey and it worked out so well I’ve been using honey ever since. Some may say vanilla extract isn’t mandatory, but my mom taught me one thing growing up baking and that was to always add vanilla extract.

Next, grab a spatula and your GoNanas baking mix. Slowly pour the GoNanas muffin baking mix into the wet batter while mixing it all together with the spatula. I like to slowly pour my baking mix to make it easier on myself and ensure everything gets all mixed together properly.

Now, if you think your batter may need a bit more liquid. You can add additional milk/protein shake as the amount may vary depending on the banana consistency that you have.

Lightly spray the muffin pan before pouring your mix in. I use the Chosen Foods Avocado Oil Baking Spray and it works so well to prevent them from sticking.

Pro-tip: Use an ice cream or cookie scooper to scoop batter into the pan. It helps avoid a mess and may help even out your muffins if you have some luck! It should scoop into 12 muffins in a regular muffin baking pan.

Bake muffins for approximately 25 minutes. I always set the timer to 20 minutes and make adjustments from there. It truthfully can vary pending on your oven etc.

Once they are done baking, let cool, and enjoy! You can also freeze them for months on-hand and toss them in the microwave to warm-up later if you want to save some.

Approximate Nutrition per 1 muffin: 113 Calories, 24g carbs, 1g fats, 2g of protein. Each muffin contains around 13g of sugar and 3g of fiber.