gluten- and dairy-free pumpkin or banana-chicory muffins: one recipe base

Since my coconut allergy diagnosis a few months ago, I've had to give away my coconut flour, oil, and shredded coconut. We've mostly switched to almond flour, though I don't bake very often because of the high cost of gluten-free products here in Japan. 

I found a paleo pumpkin muffin recipe, which I've adapted to what I can eat and changed into two variations here.

For the pumpkin muffins:

You'll need:

• 1/3 cup pumpkin puree
• 1/4 cup grapeseed oil
• 1/4 cup agave syrup (lower glycemic index than maple syrup or honey)
• 2 teaspoons pumpkin pie spice (I mix my own and keep it in a jar)
• 2 eggs, whisked
• 2 cups almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• raisins

Do this:

Mix everything in a mixing bowl, spoon into muffin cups, and bake at 180 C for about 14 minutes. 

For the banana-chicory muffins:

You'll need:

• 1/3 cup mashed ripe banana (about 1 large banana)
• 1/4 cup grapeseed oil
• 1/4 cup agave syrup
• 4 tablespoons chicory powder
• 2 teaspoons cinnamon
• 2 eggs, whisked
• 2 cups almond flour 
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• raisins or chocolate chips, if desired

Do this:

Mix everything in a mixing bowl, spoon into muffins cups, and bake at 180 C for about 14 minutes.

Enjoy with a hot cuppa in the Japanese August.