1/2 cup almond four
1/4 tsp salt
1/2 tsp baking soda
4 large organic pasteurized eggs
1/4 cup melted coconut oil
1/4 cup honey
1 15 oz can of organic pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
Handful of pecans, crushed
1/4 cup raisins
Preheat the oven to 350 degrees and grease the muffin tin.
In a mixing bowl, combine the almond flower, salt, baking soda, flax seed, cinnamon, and raisins.
Pour the pureed pumpkin into a separate bowl and then combine with the eggs, coconut oil, honey, and vanilla.
Add all the ingredients together and combine.
Spoon the batter evenly into the muffin tin and sprinkle the crushed pecans and extra raisins on top.
Bake at 350 for 20-25 minutes or until the center is to your liking.
Let the muffins cool in the pan for about 20 minutes, then enjoy or store in the fridge for up to 5 days!
***Can make this recipe nut free by using oat flour instead of almond flour and no pecans.