These muffins are a reformulated recipe from a client who perfected the texture of these amazing gluten and grain free yumminess! Great for a quick grab and go breakfast, snack or travel treat. Thanks to Helen Cullison & Brenda Nickel for allowing me to share!
1/2 Cup pumpkin puree
1/3 Cup applesauce
1 cube melted butter or 8 Tbs. Ghee butter
1 tsp. vanilla
4 tsp. coconut sugar
1/2 tsp. salt
1&1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/4 tsp. ground ginger
(or 1 Tbs. pumpkin spice)
2&1/2 Cups almond flour
1 tsp. baking soda
Optional: 1/2 Cup chopped walnuts; 1/4 Cup raisins
Use muffin liners. In large mixing bowl use an electric mixer to combine/mix
everything but the dry ingredients & optional items.
Stir in almond flour until well blended. Stir in walnuts & raisins – spoon batter or
use an ice cream scooper to fill muffin cups.
BAKE: 25-30 min. at 325. Check w/toothpick.
Best to keep refrigerated or freeze.
Do you have recipes you would like to share with others? Post below or email me at firstname.lastname@example.org to have it posted in a future blog post!