I should be slapped on the hand for my level of inconsistency with these posts – Particularly as it relates to this one, as this muffin recipe is requested by the hubby on at LEAST a weekly basis! I very much enjoy them, too, of course 🙂
I found this recipe awhile back – I would say, around October/November or so – when pumpkin was the hot ingredient of the moment. But when the cans of pumpkin slowly began to diminish in stock at my local Trader Joes, I knew drastic measures needed to be taken. I wound up stocking up in bulk on cans through my good friend, Amazon.com. That’s about the only ingredient in the mix that carries a bit of a seasonal tone. Granted, you could substitute something just as tasty (or perhaps even omit, adding an extra banana or 2); but something just seems lacking without it, in my humble opinion! Yum pumpkin.
1 1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
4 tsp cinnamon
1 banana, mashed
1 cup canned pumpkin
2 tbsp raw honey
2 tbsp almond butter
1 tsp pure vanilla extract
Chopped walnuts, or any other nut (optional)
Unsweetened shredded coconut (optional)
- Pre-heat oven to 375 F
- Grease muffin tins, as needed, with olive oil (this recipe will make 12 muffins)
- In a small bowl, combine the dry ingredients (almond flour, baking powder, baking soda, cinnamon). Stir to mix ingredients evenly and set aside.
- In a medium bowl, mash-up the banana with a fork.
- Add the eggs to the mashed banana. Stir to combine.
- Add the remaining wet ingredients to the egg/banana mixture (canned pumpkin, raw honey, almond butter, vanilla extract). Stir well to combine.
- Pour the dry ingredients into the bowl of wet ingredients.
- Stir until the dry and wet ingredients are well-incorporated.
- Add a handful of chopped walnuts, unsweetened coconut, blueberries, or any other desired accessory (or not!). Give a few stirs to evenly distribute these ingredients throughout the batter.
- With a spoon, evenly distribute the batter into the 12 greased muffin tins.
- Optional: top each muffin with a couple pecan halves or sliced almonds, for aesthetic value!
- Bake in pre-heated oven for 18 minutes
- Let cool in the tins about 10 minutes. Then, remove from tins by first gently circling the muffin with a knife in order to loosen the muffin out.
-Store in refrigerator for longer-lasting muffins
-To reheat, nuke for about 20-30 seconds