Paleo Pumpkin-Banana Nut Muffins

Published on October 12, 2017 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

Jackie’s tips:

Toasting nuts is optional, but I really like the flavor it brings out in the nuts so I think, it’s worth it!  See how to toast nuts here.

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Ingredients

  • 3 cups finely ground blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp. pumpkin pie spice
  • 3 large eggs
  • 1/3 cup honey
  • 1/2 cup organic pureed pumpkin-this is my favorite pumpkin puree
  • 1 very ripe mashed banana
  • 1/3 cup toasted chopped walnuts (little extra for topping)
  • 1 cup love (not optional)

Instructions

  • 1. Preheat oven to 350
  • 2. Prepare a 12 cup muffin tin with baking papers. I like these
  • 3. Add walnuts to a small saute pan on medium heat. Stir frequently for 5 minutes and then move to a cutting board to cool.
  • 4. In a large mixing bowl add almond flour, baking soda, sea salt, pumpkin spice and whisk together
  • 5. In a separate medium sized mixing bowl add eggs and whisk vigorously
  • 6. Warm honey in microwave for 10 seconds and add to eggs
  • 7. Add wet ingredients to dry and mix well
  • 8. Fold in pumpkin and mashed banana
  • 9. Fold in walnuts
  • 10. Fill baking cups 2/3 full and top with toasted walnuts
  • 11. Bake for 22-25 minutes or until tester is almost clean
  • 12. Remove from oven and let cool a bit and then transfer to a cooling rack
  • 13. Store on counter for 2-3 days and then transfer to fridge
  • 14. These muffins will freeze nicely too

Instructions

  • 1. Preheat oven to 350
  • 2. Prepare a 12 cup muffin tin with baking papers. I like these
  • 3. Add walnuts to a small saute pan on medium heat. Stir frequently for 5 minutes and then move to a cutting board to cool.
  • 4. In a large mixing bowl add almond flour, baking soda, sea salt, pumpkin spice and whisk together
  • 5. In a separate medium sized mixing bowl add eggs and whisk vigorously
  • 6. Warm honey in microwave for 10 seconds and add to eggs
  • 7. Add wet ingredients to dry and mix well
  • 8. Fold in pumpkin and mashed banana
  • 9. Fold in walnuts
  • 10. Fill baking cups 2/3 full and top with toasted walnuts
  • 11. Bake for 22-25 minutes or until tester is almost clean
  • 12. Remove from oven and let cool a bit and then transfer to a cooling rack
  • 13. Store on counter for 2-3 days and then transfer to fridge
  • 14. These muffins will freeze nicely too
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About Chef

Jackie

I am a self taught chef and baker and have studied nutrition for the past 15 years. I received my Health Coach certification from the Institute of Integrative Nutrition. ...