PECAN PUMPKIN MUFFINS

2 Jan

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Would you believe this was my first attempt at baking? Well it was! The last time I ever attempted baking anything was in grade 11 foods class, which was many light years ago, plus I had to work with a group of girls so I never really got the full experience on my own. But I took a leap of faith this past thanksgiving (yup, it took that long) and decided to give it a try, and it payed off because these came out pretty good! I knew I had a soft spot for pumpkin when I made this recipe ๐Ÿ˜€

Recipe:

1 1/2 cup almond flour
1 tsp organic gluten free baking soda
1 tsp organic/aluminum free baking powder
1/8 tsp sea salt
3 organic cage free eggs
3 tbsp organic pure maple syrup
3/4 cup organic canned pumpkin
1 small mashed banana
1 tsp organic pure vanilla extract
1/3 cup chopped pecans

Preheat oven to 350 degrees F.
Combine dry and wet ingredients separately before bringing them together in a medium bowl (add in chopped pecans last).
Pour batter into a non stick lightly greased muffin pan.
Bake for 20-25 minutes and serve when ready, easy peasy! ๐Ÿ˜‰

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