Pumpkin Muffins
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
This lightly sweet pumpkin muffin is adapted from a recipe my friend Claudia shared with me. If you enjoy making muffins and other baked goods from time to time, it’s good to vary the healthiest ingredients possible. This muffin is made with nutrient-dense, high protein, high fiber almond flour and almond butter. Enjoy!
- 15 oz organic canned pumpkin
- 6 pasture raised eggs
- 2 very ripe bananas
- 3/8 cup honey or agave
- 2 tbl almond butter
- 1 tsp vanilla extract
- 3 1/4 cup almond flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- Mix all wet ingredients in blender. Pour into large bowl. Mix all dry ingredients in smaller bowl. Mix dry ingredients into wet ingredients. Pour into mini muffin tins. Bake at 350 degrees Farenheit for about 22 minutes until golden brown.
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