Pumpkin Muffins
Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners
Mix together in bowl of stand mixer (or large bowl if using hand mixer):
2 eggs
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1/2 cup of sweetener (I use raw honey but you can also use maple syrup)
1 tsp. vanilla (I sometimes use vanilla paste)
Next, add in the dry ingredients then mix until blended:
2 cups of Almond Flour ((preferably blanched like Bob's Red Mill)
1 tsp. baking soda
1/2 tsp. salt
A generous sprinkle of cinnamon, fresh grated nutmeg, a dash of dried ginger, a smidge of allspice and clove (pick and choose spices to your liking).
Add in a big handful of pecans, almonds, if you choose to.
I like to top the muffins with pumpkin seeds, when I have them, as a little garnish, or granola for extra crunch.
Scoop batter into the lined cupcake pan and bake for 30 minutes or until browned and toothpick comes out clean. These muffins are delicious alone or with cream cheese.
Almond Flour Berry Muffins
Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners
Mix together in bowl of stand mixer (or large bowl if using hand mixer):
2 eggs
4 t. melted butter
2 tsp. vanilla (or vanilla bean paste)
1/3 cup sweetener (I use raw honey but you might want to try maple syrup)
1 heaping T. lemon zest (not mandatory, but adds a special zing)
Next, add in the dry ingredients then mix until blended:
2 1/2 cups of almond flour (preferably blanched such as Bob's Red Mill)
1 tsp. baking soda
1/2 tsp. salt
A generous dash of cinnamon and freshly grated nutmeg (optional)
After all the ingredients are blended, hand mix in a cup of berries of your choice, and a handful of nuts if you choose.
Bake for about 25 minutes or until browned.
Store in freezer, after cooling, if you aren't eating them the same day.
Banana Muffins
Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners
Mix together in bowl of stand mixer (or large bowl if using hand mixer):
3 eggs
2 T olive oil
1/4 cup sweetener (such as raw honey or maple syrup)
1 cup mashed bananas
Next, add in the dry ingredients then mix until blended:
1 cup almond flour
1 tsp. baking soda
1/2 tsp. salt
A generous dash of cinnamon and fresh grated nutmeg (optional).
Mix until wet and dry ingredients are blended.
A handful of nuts (of your choice) and/or mini chocolate chips (optional) and mix by hand or gently with mixer.
Bake for about 30 minutes or until browned.
Store in freezer, after cooling, if you aren't eating them the same day.
Berry Scones
Sometimes I want a break from muffins and I opt for cones. I love cherries, so cherry scones are my favorite, but you can use any berry, fresh or dried.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mix together in bowl of stand mixer (or large bowl if using hand mixer):
3 cups of almond flour (I prefer blanched)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup plain Greek yogurt
2 T. honey or maple syrup
1 heaping T. lemon zest (optional)
A generous dash of cinnamon, freshly grated nutmeg (optional)
Hand mix in 1 cup of berries (fresh or dried). When combined, drop heaping spoonfuls of the dough onto the parchment lined baking sheet. Leave space between each scone. Bake until lightly browned, about 25 minutes (depending on your oven). Eat within 2 days or freeze.
