Ingredients:
1 cup roasted almonds (crushed)
3/4 cup oat flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
11/2 tsp pumpkin pie spice
2 eggs
1/4 cup coconut oil (melted)
1/2 cup almond milk
5 medjool dates (pitted)
3/4 cup canned pumpkin
1/4 cup almond pulp (leftover from homemade almond milk)
Method:
Preheat oven to 350F and line a muffin tin with muffin liners/paper cups.
Roast almonds for about 5-10 minutes at 350F on a baking sheet until they start to smell nutty. Take them out of the oven and let them cool down. Once the almonds are cooled down, process them in a food processor into a fine meal.
In a medium sized bowl combine all the wet ingredients including the almond pulp. Stir well to a smooth batter.
In a separate bowl combine all the dry ingredients and add them to the wet ingredients. Stir well until completely mixed. Scoop in muffin tin and bake for 20-25 minutes. Store in fridge if not eaten the same day.
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