Almond Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups of almond flour, sometimes called almond meal1/2 t. sea salt2 t. baking powder4 eggs1 cup ripe banana1 cup cooked pumpkin, squash, or sweet potato (can be canned, fresh, or frozen)1/4 c. extra virgin olive oilOptional: chopped walnuts, blueberries, cranberries, pumpkin pie spices (I strongly advise adding these!), poppy seeds, lemon zest, etc.
Oven 400 degrees F
prepare muffin pan with tin foil muffin cups
Combine almond flour, salt, and baking powder in a bowl, and add spices if you are adding any. In a second bowl beat eggs until creamy. In a third bowl combine banana, squash and oil (use a food processor, or just mash with a fork) Put the banana mixture into the eggs. Stir wet ingredients into dry. Stir in your optional ingredients. Fill muffin cups to the full as these do not rise much. Bake for 20-25 minutes.
Serving Size: makes 12 muffins
prepare muffin pan with tin foil muffin cups
Combine almond flour, salt, and baking powder in a bowl, and add spices if you are adding any. In a second bowl beat eggs until creamy. In a third bowl combine banana, squash and oil (use a food processor, or just mash with a fork) Put the banana mixture into the eggs. Stir wet ingredients into dry. Stir in your optional ingredients. Fill muffin cups to the full as these do not rise much. Bake for 20-25 minutes.
Serving Size: makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 17.8 g
- Cholesterol: 81.7 mg
- Sodium: 206.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.4 g
- Protein: 7.3 g
Member Reviews