Gluten-Free, Grain-Free Pumpkin Muffins
INGREDIENTS:
- 2 cups blanched almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup fresh pumpkin puree or organic canned pumpkin puree
- 3 eggs
- ¼ cup organic extra virgin olive oil
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings
DIRECTIONS:
- Preheat oven to 350. Prepare muffin tins with muffin liners.
- Mix dry ingredients together
- Mix wet ingredients together
- Add dry ingredients to the wet ingredients
- Pour batter into muffin tin, about 3/4 cup full for each.
- Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
- Enjoy!