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!

RECIPE:

Ingredients

•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 

DIRECTIONS:

•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