Sweet, Healthy Muffins!
Sweet, Healthy Muffins!
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 :)
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
- 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.