Shyn: "i doubled the recipe and tweeked with walnut oil…" Read More
11Ingredients
55Minutes
180Calories

Ingredients
US|METRIC

  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon sea salt (celtic)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (ground)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • 2 tablespoons grapeseed oil (or palm shortening)
  • 1/2 cup agave nectar (or honey)
  • 2 large eggs
  • 1 cup pumpkin (fresh baked, or winter squash, well packed)

NutritionView more

180Calories
Sodium7% DV170mg
Fat22% DV14g
Protein12% DV6g
Carbs3% DV10g
Fiber16% DV4g
Calories180Calories from Fat130
% DAILY VALUE
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat
Cholesterol55mg18%
Sodium170mg7%
Potassium150mg4%
Protein6g12%
Calories from Fat130
% DAILY VALUE
Total Carbohydrate10g3%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

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Shyn 4 Nov 2018
i doubled the recipe and tweeked with walnut oil and 1 cup of oat flour as substitute additions. Yum and freezing is a must for later!!
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Susan S. 2 Oct 2017
They aren't sweet enough for my taste. I slap didn't put the allspice in, but added extra clove. Maybe with a few more tweaks it would work for me. I sprayed my tins with coconut but found that most of them still stuck on the bottom a bit. I have used another all almond meal recipe and found the same issue. I may go for more of a blend to elevate the sticking.
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Julie M. 17 Jun 2017
amazing! instead of the Agave or honey, I used mostly applesauce and a little honey. Was still plenty sweet! Also added some flax seed and hemp seed. And for the kids added a couple chocolate chips on top to their muffins, they loved them.