Grain, dairy and refined sugar-free, these light, protein-packed pumpkin muffins are satisfying, yet kind to your waistline.
Ingredients (8 muffins)
- 1 c. almond flour
- 1 c. canned pumpkin
- 1/4 c. almond butter
- 1/4 c. honey
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
Instructions
- Combine all ingredients in a large mixing bowl and blend well. Scoop ~ 1/4 c. batter into a paper-lined muffin tin. Bake @ 350F for approximately 28 minutes. Allow to cool before serving.
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