November R.O.M. Mini Pumpkin Breakfast Muffins
Super moist & yum-o!!! Great on the go bite-sized goodness! Perfect for the fall and as a tummy teaser next week on Thanksgiving before the main entree! Enjoy!
•1 c. almond flour
• 1/4 c. coconut flour
• 2 Tbsp ground flaxseed
• 1 .tsp baking soda
• 5 chopped dates
• 2 Tbsp. raw honey
• 1/2 c. pumpkin
• 1/4 c. (extra virgin olive oil) EVOO
• 2 eggs
•Preheat oven to 350 degrees
•Mix all ingredients together until well blended
•Portion muffin batter into non-stick muffin baking sheet
•Bake for 20-25 minutes or until muffins start browning then let cool & grub!
Makes 24 mini-muffins. Top them with almond butter for extra goodness!
Nutrition facts: serving size 2 muffins 160 cal, 22g CHO (19 net), 10g fat, 4g pro, 3g fiber