Calories:
Ingredients
- 2 cups almond meal aka almond flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 4 eggs
- 1 cup ripe banana mashed
- 1 cup cooked fresh squash, pumpkin, or sweet potato canned or frozen
- 1/4 cup olive oil
- optional: chopped walnuts, blueberries, cranberries, lemon zest, pumpkin pie spices, lemon zest, poppy seeds, unsweetened chocolate, or anything else you'd like
Instructions
- Preheat oven to 400°F. Place unbleached muffin papers in muffin tin. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender, or beat them by hand. Stir them into the eggs. (All wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.) Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to very top. Bake for 20-25 minutes or until tester comes out clean.
