A yummy seasonal recipe from my friend Sharon: Healthy Pumpkin (or Banana) Muffins 1 cup almond flour 1 cup whole wheat flour ½ t salt 1 t baking soda 1 t Cinnamon ¼ t nutmeg 1 t pumpkin pie spice ¾ c sugar substitute (I used monk fruit sugar substitute) ¼ c oil – I used avocado oil 2 eggs 1 1/4 c pumpkin puree (not pie filling), can substitute 3-4 ripe bananas if you don’t like pumpkin 1 t vanilla ¾ c milk (any kind) Mix all dry ingredients in one bowl, and mix/whisk all wet ingredients in another bowl. Gently mix the two together, stirring till just combined. Add ½ c to 1 c chopped nuts or ¼ c mini choc chips if desired. Bake in mini muffin tin at 400 for 11 minutes. Makes about 36 mini muffins. I use a silicone muffin tin and they just pop right out.
https://www.franciscanhealth.org/community/blog/super-seeds-health-benefits-chia-flax-and-hemp-seeds
A yummy seasonal recipe from my friend Sharon: Healthy Pumpkin (or Banana) Muffins 1 cup almond flour 1 cup whole wheat flour ½ t salt 1 t baking soda 1 t Cinnamon ¼ t nutmeg 1 t pumpkin pie spice ¾ c sugar substitute (I used monk fruit sugar substitute) ¼ c oil – I used avocado oil 2 eggs 1 1/4 c pumpkin puree (not pie filling), can substitute 3-4 ripe bananas if you don’t like pumpkin 1 t vanilla ¾ c milk (any kind) Mix all dry ingredients in one bowl, and mix/whisk all wet ingredients in another bowl. Gently mix the two together, stirring till just combined. Add ½ c to 1 c chopped nuts or ¼ c mini choc chips if desired. Bake in mini muffin tin at 400 for 11 minutes. Makes about 36 mini muffins. I use a silicone muffin tin and they just pop right out.