Paleo Almond-Pumpkin Muffins
From CrossFit Scottsdale. 40 min. 14 ingredients
Ingredients
- 1 1/2 cup almond flour (just ground almonds)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup canned pumpkin
- 1 mashed banana
- 2 tbsp honey
- 4 tsp cinnamon
- 3 eggs
- 1 tsp pure vanilla extract
- 2 tbsp almond butter
- Optional:
- 1 cup raisins or other dried fruit
- 2 tbsp shredded coconut
- 1/2 cup chopped walnuts
- Olive oil as needed to grease the pan
Directions
- Heat the oven to 350°F (175°C) and brush a 12-cup muffin tin with olive oil.
- In a large bowl, whisk together the almond flour, baking powder, baking soda and cinnamon.
- In another bowl, whisk the pumpkin, mashed banana, honey, eggs, vanilla and almond butter until smooth.
- Combine the wet and dry mixtures, stirring just until even.
- Optional: Fold in the raisins or other dried fruit, shredded coconut and walnuts.
- Fill the cups about three-quarters full and bake for 22 to 28 minutes, until the tops spring back and a toothpick in the centre comes out clean.
- Cool in the tin for 10 minutes, since these are moist and tender, then move to a rack.
From CrossFit Scottsdale