i enjoy making snacks for my children that i know they’ll eat. i also really love knowing exactly what they’re eating. and these muffins pack a really good punch. they’re full of good antioxidants and vit A from the pumpkin and a good amount of protein from the eggs and almond flour you’re using to make them.
traditional pumpkin and banana breads can call for at least 3 cups of refined sugar. not this recipe. stick to the ingredients list and you’ll find that they’re perfectly sweetened.
i use my Blendtec blender for a large portion of my baking. this recipe calls for 3/4 cup almond meal. i use my blender to make the almond meal – it looks like a flour with larger grains. but there shouldn’t be large chunks of almonds in the flour. i’ve had friends successfully use their regular blenders to make almond meal. just start at a slow speed and scrape the sides and bottom of your blender, often, so that you don’t accidentally make almond butter.
so in your blender or, in a bowl, blend mix all dry ingredients together and then add wet ingredients, and blend well. for an added crunch, include crushed walnuts. i topped ours with chocolate chips.
the scent of freshly baked pumpkin bread is delicious. and watching my children devour a muffin full of protein and vitamin A makes my heart happy.
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup almond meal/flour
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon cloves
- 3 eggs
- 1 cup pumpkin puree
- 2 tablespoons olive oil (or oil of choice)
- ⅓ cup honey
- ½ cup chopped walnuts (optional)
- top with dark chocolate (dairy-free) chips
- Preheat 350F
- combine dry ingredients
- in separate bowl, combine wet ingredients
- mix dry ingredients into wet and combine well
- (or put ingredients in Blendtec and blend for 30 seconds)
- fill greased muffin tins up ¾ of the way
- top with chocolate chips
- bake for 25 minutes or until a toothpick can be pulled out clean