Pumpkin Muffins

By mdancause

Ingredients

• 1 cup almond flour
• 1 cup of almond butter
• 1 medium sized banana
• 1/3 cup pumpkin puree
• 2 eggs
• 1 tablespoon RAW honey (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• Coconut oil spray (to grease brad pan)

Details

Servings 12
Adapted from amazingpaleo.com

Preparation

Step 1

Preheat oven to 375 degrees.

Pace muffin liners in muffin pan wholes and set aside.

Place almond butter and banana in food processor and start processing.

Add in olive oil as nuts are being processed.

Once the banana and almond butter have incorporated, stop processing and add in pumpkin puree, eggs, RAW honey and vanilla extract; process until well mixed.

Grab a separate mixing bowl and combine dry ingredients (almond flour, baking soda, baking powder, cinnamon and sea salt).

Using a spatula, mix both wet and dry mixtures together.

Using a tablespoon, pour mixture carefully into each muffin liner (3/4 full). Bake for 18-20 minutes.

Let cool for 20 minutes and enjoy with a cup of coffee.