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Recipes - Almond meal muffins

Recipe Name

Almond meal muffins

Submitted by

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Recipe Description

From Kathy Abascal's book

Quantity	12	Quantity Unit	muffins	Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



2 2/3	tablespoons	Almond Flour
1/3	large	eggs
1/4	extra small (less than 6" long)	bananas
1 1/3	tablespoons	pumpkin, canned (1/2 large can)
1/3	tablespoon	olive oil
1 1/4	dash	salt
1/8	teaspoon	baking powder
1 1/3	tablespoons	blueberries
1/8	teaspoon	cinnamon, ground
1/8	teaspoon	cloves, ground
1/8	teaspoon	nutmeg

Steps

Sequence	Step

1	Heat oven to 400 degrees. Lightly beat eggs. Add oil, pumpkin puree, and mashed banana and combine. In a separate bowl, combine almond flour, salt, baking powder, and spices. Add wet ingredients to dry ingredients and mix until combined. Add blueberries. Fill muffin cups to the top and bake for approximately 30 minutes. Muffins will be tender. Cool on wire rack and store covered in the refrigerator.

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