Breakfast

Almond Breakfast Muffins is for Breakfast.

Almond Breakfast Muffins takes 20 minutes to prepare.

Almond Breakfast Muffins takes 25 minutes to cook.

Almond Breakfast Muffins makes 12 servings.

The ingredients for Almond Breakfast Muffins are:

2 cups of almond flour, sometimes called almond meal
1/2 t. sea salt
2 t. baking powder
4 eggs
1 cup ripe banana
1 cup cooked pumpkin, squash, or sweet potato
(can be canned, fresh, or frozen)
1/4 c. extra virgin olive oil
Optional: chopped walnuts, blueberries, cranberries, pumpkin pie spices (I strongly advise adding these!), poppy seeds, lemon zest, etc.

Here is how you make Almond Breakfast Muffins:

Oven 400 degrees Fprepare muffin pan with tin foil muffin cupsCombine almond flour, salt, and baking powder in a bowl, and add spices if you are adding any. In a second bowl beat eggs until creamy. In a third bowl combine banana, squash and oil (use a food processor, or just mash with a fork) Put the banana mixture into the eggs. Stir wet ingredients into dry. Stir in your optional ingredients. Fill muffin cups to the full as these do not rise much. Bake for 20-25 minutes. Serving Size:?makes 12 muffins

The nutritional information for Almond Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 229.2

• Total Fat: 17.8 g
• Cholesterol: 81.7 mg
• Sodium: 206.2 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 3.4 g
• Protein: 7.3 g

The dietary needs meet for Almond Breakfast Muffins is Lactose Free