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Brain-Healthy Muffins

Course: Breakfast, Dessert, Snack


  • 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


  • 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.