These are the heavenly muffins I suggest you make tomorrow. No really. They will make everything better.
In my opinion, you’re day really can’t go wrong if it starts out with muffins.
There is no flour in these muffins, friends.
I introduce…almond flour.
Almond flour is my new best friend. It is often used as a substitute for wheat flour. It is naturally rich in nutrients and it is also low-glycemic, as opposed to flour. I bought mine at Kroger in the health foods section- a Bob’s Red Mill product. You could totally make your almond flour at home and save money. Almond meal can also be made by pulsing raw, blanched almonds in your food processor until they are finely ground and look something like this. Did I mention this makes these muffins gluten-free?
Add pumpkin and cinnamon…
Throw in some eggs, how can you go wrong?
I substituted the honey in this recipe for maple syrup. And I used a couple drops of liquid stevia…but you could use regular sugar if you don’t have stevia on hand.
So…I suggest you get your almond flour so you can have these…
Whose with me?
Pumpkin Muffins
makes 6 muffins
Ingredients:
1 cup almond flour
1/4 tsp sea salt
1/2 teaspoon baking soda
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin (from a can)
2 Tablespoons honey
1/4 teaspoon stevia
3 eggs
Directions:
Preheat the oven to 350 degrees. In a food processor, combine the flour, salt baking soda and spices. Add the pumpkin, honey, stevia, and eggs and then pulse for 2 minutes.
Scoop the batter into muffin tins to make 6 muffins. Bake for 18-20 minutes (check at 15 minutes by sticking a toothpick in a muffin; when comes out clean, they are done.)
170 calories per muffin, 10 g fat, 7.5 g protein, 11 g carbohydrate, 2.5 g fiber
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