Every now and then, I crave a sweet treat. Sometimes it’s super hard to avoid the cravings, and I crack and eat something I know that I should not. These pumpkin muffins are completely dairy and gluten free and with a little help from natural sweetness of bananas, they are sweet enough to stop the craving. Plus, they are so good, you won’t even realize you are eating a healthy dessert or breakfast if you’re into sweets in the morning :)
pumpkin muffins Photo Credit: Paleo Gluten Free
  Ingredients:
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter smooth and creamy
  • 1/4 cup almond flour
  • 1 medium banana
  • 1 large egg
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  Instructions:
  • Preheat oven to 375 F. Generously grease a 24 mini muffin pan with olive oil. In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth. Using an ice-cream scoop or a spoon to fill the mini muffin pan. Bake on 375 F for 20 minutes until golden.