Honey Pumpkin Almond Muffins
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 4 tbsp coconut oil (or melted ghee)
- 1/2 tsp ground nutmeg
- 1 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 2 free-range eggs, large
- 1/2 cup Japanese pumpkin (puree at room temperature to form a roasted pumpkin)
- 1/3 cup raw honey or 100% Canadian maple syrup
- 275 grams almond flour
- 1/4 tsp ground cloves
- 1/2 tsp salt
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Preheat oven to 325°F/160°C.
Mix together eggs, pumpkin, honey, oil/ghee, and vanilla in a large bowl.
Blend together almond flour, baking soda, salt, and spices together, stopping occasionally to stir the mixture a few times with a spoon to make sure it doesn't get stuck down the bottom of the blender.
Add the almond mixture to the wet ingredients and combine thoroughly, making sure there are no visible lumps in the mixture.
Add 1/4 cup of nuts or raisins, if using.
Pour the batter into prepared muffin cups/pans until about 2/3 full, making the tops smooth and bake for 25-30 minutes or until golden brown.
Serve with a banana smoothie (optional).
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