I don’t know about you guys, but I thought this week flew by! We are almost in the middle of September. You know what that means right? Fall is here! I am sure you have seen all the pumpkin items coming out as we move into fall weather, so I wanted to share a fun pumpkin treat with you guys. The more we get into the holidays the more the sweet treats start making their way out to the tables. The recipe I have for you guys to try this weekend is Almond Flour Muffins. What is great about these muffins is that not only will they give you a nice warm pumpkin taste, but they are also high in protein, high in fiber, and low in carbohydrates. Hope you all enjoy and have a great weekend!
Almond Flour Muffins
2- 1/2 cups almond flour or almond meal
3/4 tsp baking soda
1/2 tsp fine sea salt
3 large eggs
1/3 cup pumpkin puree
2 T. honey
2 T. coconut oil (melted)
1 tsp. vinegar (white or cider)
Optional flavorings: 1 tsp. extract vanilla, 1 tsp. cinnamon
Optional stir ins: 1 cup of diced apples or 1/2 cup of dried fruit/chopped nuts or seeds
Preheat oven 350F. Line 10 cups in a standard 12 cup muffin tin with paper or foil liners
In a larger bowl whisk the almond flour, baking soda, salt, and cinnamon.
In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar, and vanilla.
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir ins, if using.
Divide batter evenly into prepared cups
Bake for 14-18 minutes until set in centers and golden brown at edges. Let muffins cool and enjoy!