Ingredients

• 1½ cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 3 bananas (I used apple bananas)
• 1 tbs raw honey
• 1 egg, beaten
• 5 tbs butter, melted
• ⅓ cup raw pecans, chopped

• 2 tbs almond flour
• ⅛ tsp ground cinnamon
• 1 tbs butter

1. preheat the oven at 350°F
2. in a bowl mix the almond flour, baking soda and salt
3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
4. pour the banana mixture into the flour mixture and stir to combine
5. fold in chopped pecans
6. spoon the batter into paper lined muffin pan cups

1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
2. bake for 17 minutes or until tops turn golden brown

• 1 cup almond flour/meal
• 1 cup canned pumpkin
• 2 eggs
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 cup chopped walnuts

Directions:

1. Preheat oven to 350*F.
2. Combine all ingredients in a large mixing bowl and blend well.
3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
4. Bake for 32-35 minutes or until muffins are cooked all the way through.
5. Allow to cool before serving.