Almond Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Almond Breakfast Muffins calories by ingredient
Introduction
muffins made from almond flour, eggs, squash, bananas and more... muffins made from almond flour, eggs, squash, bananas and more...Number of Servings: 12
Ingredients
-
2 cups of almond flour, sometimes called almond meal
1/2 t. sea salt
2 t. baking powder
4 eggs
1 cup ripe banana
1 cup cooked pumpkin, squash, or sweet potato
(can be canned, fresh, or frozen)
1/4 c. extra virgin olive oil
Optional: chopped walnuts, blueberries, cranberries, pumpkin pie spices (I strongly advise adding these!), poppy seeds, lemon zest, etc.
Tips
They keep for a couple of days in the refrigerator, or a week in the freezer. If you leave them on the counter, they will go bad, quickly.
Directions
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