As a Paleo version of this breakfast favorite, this muffin recipe uses almond flour, almond butter and organic pumpkin puree in place of the traditional ingredients. You can use applesauce in place of the optional honey if desired for moisture and sweetness.
Serving size is 2 muffins for breakfast, or 1 muffin for a snack.
|3/4||cup(s)||pumpkin puree, organic|
|11/2||teaspoon(s)||pumpkin pie spice|
|1/4||cup(s)||honey, raw, (optional)|
|paper muffin liners|
- Preheat oven to 350 F.
- Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 teaspoon melted coconut oil to batter).
- Mix all ingredients and pour evenly into tins.
- Bake for 25 minutes on the middle rack.
- Sprinkle almonds on top immediately after taking them out of the oven.