Mini Healthy Pumpkin Muffins

With just a handful of nutritious ingredients, these are great for breakfast, snack time, or as a simple side dish for dinner.

Ingredients:  – Whole-wheat flour – Almond butter – Pumpkin puree – Vanilla extract – Neutral oil – Maple syrup – Pumpkin pie spice and cinnamon – Baking powder and baking soda

1

Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.

2

Spoon the batter into greased muffin tins. It should be about 1 ½ tablespoons of batter in each one.

3

Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.

4

Store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 6 months.

5

Serve chilled or at room temperature. Eat these plain, topped with a drizzle of honey, or apple butter.