Description
These Pumpkin Muffins are a fun afternoon treat that is not overly sweet, yet delicious. A naturally gluten-free and dairy-free recipe.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 cup of almond butter
- 1 medium sized banana
- 1/3 cup pumpkin puree
- 2 eggs
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- Coconut oil spray (to grease brad pan)
Instructions
- Preheat oven to 350 F.
- 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 20 minutes.
- Let cool for 20 minutes and enjoy with a cup of coffee.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American