These are a tasty pre- or post- workout snack. I used canned pumpkin, but feel free to substitute with any winter squash. Make sure to read the label, pumpkin should be the only ingredient.
- 1 ½ cups canned pumpkin
- 3 large eggs
- 2 tablespoons (heated) coconut oil
- ½ cup honey
- 2 ¼ cups almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¾ teaspoon nutmeg
Preheat oven to 350 degrees. Mix pumpkin, eggs, coconut oil and honey in large mixing bowl until smooth. Slowly stir in dry ingredients. Place paper liners in muffin tray. Using large spoon, scoop batter into paper liners. Bake for about 20-25 minutes. Let cool at least 2 hours.
Makes about 12 muffins.