Grain Free Pumpkin Spice Muffins

It’s that time of year again. The time I look forward to all year long. Pumpkin everything season. I couldn’t be any happier. I made these muffins last night and they’re gone already. They are moist and tasty and made from REAL FOODS THAT HEAL! Check out what’s in them and why you don’t have to feel guilty for eating these nutrient dense muffins:

Pumpkin– chock full of beta-carotene that protects against cancer. Beta-carotene also converts to vitamin A and keeps your eyesight sharp. Pumpkin also aids in weight loss since it’s low in calories and high in fiber which keeps you feeling full.

Almond butter– the most nutrient dense nut of all, almonds are high in protein, fiber, vitamin E and omega 3 fatty acids. They protect against diabetes by controlling blood sugar and protect the heart by reducing LDL cholesterol.

Egg– high in protein and healthy fat, eggs are a nutrient dense food for all to enjoy. Eggs are high in sulfur, which aids in vitamin B absorption, promotes liver function and enhances collagen production for healthy hair, skin and nails.

Raw honey– boosts the immune system, full of disease-fighting antioxidants and acts as a sleep-aid by helping the body to release melatonin in the brain.

Coconut oil– great for so many things, coconut oil  is anti-fungal, anti-bacterial, boosts immunity, promotes healthy thyroid function, aids in weight loss, boosts metabolism and balances hormones. Can you say SUPERFOOD?!

Almond meal– much healthier than processed white flour, almond meal is just ground up almonds and with all of their health benefits!

Coconut flour– extremely high in fiber which aids digestion and keeps you feeling full.

Grain Free Pumpkin Spice Muffins

Ingredients:

• 1 cup canned pumpkin
• 1/4 cup almond butter
• 1 egg
• 6 Tbsp. raw honey
• 1 Tbsp. melted coconut oil
• 1/2 cup almond meal
• 1/4 cup coconut flour
• 1 Tbsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1 tsp. baking soda

Directions: Preheat oven to 375 degrees. In a mixing bowl, combine the pumpkin, almond butter, egg, honey and coconut oil and mix until well combined. Add in the rest of the ingredients and stir until well combined. Spray a muffin tin pan with coconut oil cooking spray and distribute evenly among 8 cups. Bake for 16 minutes or until an inserted toothpick comes out clean from the middle. Cool in pan for 5-10 minutes. Makes 8.

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