1.5 C Almond Meal

1tsp baking soda

1tsp baking powder

1 Cup Canned 100% Pumpkin (can also use 1 cup any cooked squash)

1 very ripe banana mashed

2 Tbs Honey

3 tsp Cinnamon

3 eggs

1 tsp pure vanilla extract

2 Tbs Almond Butter

 

Preparation

Heat oven to 375 degrees

Beat eggs. Add to the eggs all other wet ingredients. No need for a mixer just stir till combined.

In a separate bowl mix together the almond flour, baking soda and baking powder.

Add the wet and dry ingredients together. At that time I usually add in a cup of berries.

Blueberries are the BEST! Stir. Grease muffin tin with olive oil or coconut oil. I use foil baking cups…they don’t stick at all to those.

Divide evenly into muffin pan. Bake at 375 for 18 minutes. Store in the refrigerator for longer lasting muffins.

Makes about 12.

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