This yummy recipe is perfect for this time of year. Not only is it grain free, but it is packed with healthy fats and proteins from almonds and eggs.
1 1/2 cup almond flour (you can buy this or grind your own from raw almonds)
3/4 cup canned pumpkin
3 large whole eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
*optional protein boost 1/2 scoop vanilla protein powder
First, preheat the oven to 350 degrees. Next, prepare six muffin tins with coconut oil or cooking spray. Mix all ingredients, and pour into muffin tins.
Bake for 20-25 minutes on the middle rack.
You can garnish with an almond on top or enjoy as is. These are taste great warm out of the oven. Enjoy!
Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist. She can be reached at firstname.lastname@example.org or 605-3549. The information contained within Health Matters is not a substitute for professional medical examination, diagnosis or treatment. Always consult your physician before starting an exercise program or beginning any nutritional regimen.