Preheat the oven to 170 degrees
Dice the pumpkin and bake for roughly 25 minutes until soft
Line a muffin tray with muffin papers
Take out a medium sized bowl and add in the chickpea flour, cassava flour, almond meal, baking powder and cinnamon. Mix gently to combine
In a separate bowl, mash in the ripe banana and also add in the yoghurt, whisked egg, honey and melted coconut oil. Mix well to combine
Once the pumpkin has cooked, mash it and allow it to cool for a moment before adding it into the wet ingredients
Pour the wet ingredients into the dry ingredients and mix until smooth
Begin spooning the mixture into the muffin papers and top each muffin with an almond (omit for younger children/toddlers not yet consuming whole nuts)
Place the tray into the oven and bake for roughly 15-20 minutes until slightly golden on top and cooked within. If you insert a skewer into one muffin you will know it is cooked if it comes out clean