Happy Thanksgiving Eve!
Today we are going to have a Friendsgiving at work. Everyone made a dish for our lil Blogifam potluck! Currently salivating as I write this. I CAN’T WAIT TO EATTTTTT.
Also, I am proud to tell you that I totally redeemed muffin making disaster from the other night! Look what I made last night!
Isn’t she a beauty!?
And guess what, it tastes GREAT too. As in Sam-approved! Which means a lot because the other day he tasted my healthy pumpkin pie and told me he didn’t like it – I literally almost cried lol.
So here’s my recipe for…
PALEO PUMPKIN MUFFINS!
INGREDIENTS (makes 12):
- 3 eggs
- 2 ripe bananas
- 1/2 canned cup pumpkin puree
- 1/4 canned coconut milk
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 tsp pumpkin pie spice
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F
- Line muffin tin with liners.
- In a large mixing bowl, mix together all of the ingredients.
- Bake for about 30 min or until top looks slightly browned and glazed over.
- 149 calories per muffin
- 10 g carbs
- 11 g fat
- 6 g protein
MUCH MUCH MUCH better than the disaster the other night! See guys, never give up. You’ll get it eventually!
Taste wise, it’s super duper moist and the flavor profile is just right. Not overly sweet at all. In my opinion, my ideal muffin. Plus there’s ZERO added sugar in this recipe, which makes me feel very happy. So, this muffin recipe is perfect for anyone who is paleo, Whole30, gluten free, or dairy free.
My recipe was inspired by Seeded at the Table’s Almond Flour Banana Muffins which uses apple sauce instead of pumpkin puree and cinnamon instead of pumpkin pie spice. I love looking up recipes, using them as a base, and then giving them my own twist!
To my Americans, are you ready for Thanksgiving? Will you be cooking, hosting, or just eating ;P ?
Also!! Don’t forget, Black Friday is happening RIGHT NOW on POPFLEX! GO CRAY!!!