Paleo Pumpkin Muffins
(makes 12 bite-size muffins)
- 1 c almond flour
- 1/2 c canned pumpkin
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp sea salt
- 1/4 c honey
- 2 tsp almond butter
Preheat the oven to 350 degrees. Grease a muffin tin with coconut oil. Mix all ingredients together and divide batter evenly into the muffin cups. Bake for 20 minutes. Allow to cool for 5 minutes, then use a knife to loosen the muffins. They should pop out pretty easily. Cool on a rack for a few more minutes and enjoy! Or store them in an airtight container.
Some notes: Like I said, my turned out pretty small and they didn't really "rise" like regular muffins often do- if you want them to be bigger, just double the amounts, or pour more batter into each cup. Once I tried them, I realized they would also be really good if you threw some sliced/chopped almonds into the batter. I will likely try that next time! I think this was a successful first attempt at Paleo muffins, and I will likely be trying again with some modifications- stay tuned!
Made these this morning and they were pretty good. I changed it up a little, I didn't have any ginger so I increased the cinnamon to a full teaspoon. I also increased the baking powder to 2 tsp. since Christie said hers didn't rise much. The last thing I changed was substituting palm sugar for the honey. I thought the palm sugar was more like brown sugar and would be good. My batter made 7 regular size muffins and they rose just fine. I agree with christie that some nuts or raisins would make a nice addition.
ReplyDelete