Paleo Pumpkin Muffins

Soooo good. Especially in the fall and winter season. Serve warm!

Ingredients

  • 1½ – Almond Flour (Used Bob’s Red Mill) (940cal)
  • 3/4 cup – Canned Pumpkin (60cal)
  • 3lrg – Whole Eggs (215cal)
  • 1 tsp – Baking powder
  • 1 tsp – Baking soda
  • ½ tsp – Ground Cinnamon
  • 1½ tsp Pumpkin Pie Spice (5cal)
  • 1/8 tsp – Salt
  • 1/4 cup – Agave Nectar (240cal) (optional and paleo-controversial)
  • 10g (1/3 scoop) – French Vanilla Whey (Didn’t have Vanilla) (40cal)

Instructions

  1. Grease 6 muffin tins with coconut oil
  2. Mix all ingredients. Pour mix into the 6 tins.
  3. Bake at 350F for 25 minutes on the middle rack.
  4. Stick almonds in the top when they come out hot.