Grain Free Autumn Muffins
Dr. Heather Boyd-Roberts

Gluten free, Grain free, soy free, corn free

April found this delicious recipe. We apologize we can't remember where the original was printed, but this altered version is a delicious lower glycemic index treat.

3 cups blanched almond flour or 1- 1/2 cups almond flour plus 1-1/2 cups hazelnut flour
1 tsp pumpkin pie spice
teaspoon Celtic sea salt
1 teaspoon baking soda
cup honey or maple syrup
cup coconut oil
3 eggs, whisked
1 tablespoon vanilla extract
1/2 banana
3/4 cup cooked winter squash (acorn, butternut or,pumpkin )
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, mix together almond flour, pie spice, salt and baking soda

In the blender or food processor, combine honey, coconut oil, eggs and vanilla. Then add bananas and pumpkin or squash. Blend well.

Add the dry ingredients to the wet, blend well.
Last pulse in the walnuts just until combined.

Line muffin tins with liners or grease and flour before filling. For an extra touch you can put a slice of banana on top of the muffin for a tasty addition.

Makes about 12 muffins Use a regular sized spring loaded ice cream scoop for equal measure.

Bake at 350 for 19-22 minutes
Store in a ziplock a few days or in the freezer