Paleo Pumpkin-Banana Nut Muffins
Prep Time: 15 minutes | Cook Time: 23 minutes | Yield: 12
Jackie’s Tips
Toasting nuts is optional, but I really like the flavor it brings out in the nuts so I think, it’s worth it! See how to toast nuts here.
Ingredients:
- 3 cups finely ground blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp. pumpkin pie spice
- 3 large eggs
- 1/3 cup honey
- 1/2 cup organic pureed pumpkin-this is my favorite pumpkin puree
- 1 very ripe mashed banana
- 1/3 cup toasted chopped walnuts (little extra for topping)
- 1 cup love (not optional)
Instructions:
- Preheat oven to 350
- Prepare a 12 cup muffin tin with baking papers. I like these
- Add walnuts to a small saute pan on medium heat. Stir frequently for 5 minutes and then move to a cutting board to cool.
- In a large mixing bowl add almond flour, baking soda, sea salt, pumpkin spice and whisk together
- In a separate medium sized mixing bowl add eggs and whisk vigorously
- Warm honey in microwave for 10 seconds and add to eggs
- Add wet ingredients to dry and mix well
- Fold in pumpkin and mashed banana
- Fold in walnuts
- Fill baking cups 2/3 full and top with toasted walnuts
- Bake for 22-25 minutes or until tester is almost clean
- Remove from oven and let cool a bit and then transfer to a cooling rack
- Store on counter for 2-3 days and then transfer to fridge
- These muffins will freeze nicely too
Macros: (Serving 1 Muffin)
-
Calories 242
-
Protein: 8 gm
-
Net Carbs: 14 gm
-
Fat: 18 gm
Recipe by Jackie Caldwell.