Pumpkin Muffins

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!

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Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast, Dessert

Servings 40 mini muffins

Ingredients

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

Instructions

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.