Instructions

1. Preheat oven to 350
2. Prepare a 12 cup muffin tin with baking papers. I like <a href=" https://amzn.to/2zgCPIu">these</a>
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

• Servings : 12
• Ready in : 35 Minutes
• Recipe Type : BreadsBreakfastsPaleoSCD RecipesSnacks
• Ingredient : Almond Flour