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