Almond Flour Pumpkin Muffins (gluten-free, grain free, dairy free)

I've been making these muffins for my family for quite some time now.  They are originally from Elana's Pantry, but I've changed them over the years, making them healthier, which makes me happier :)  These muffins do contain eggs, which I tend not to use much in my baking, but since Annie got chickens and shares the fruits of her labor on a consistent basis, well, these muffins are appearing more often.  Thanks, Annie! 

My son and husband are the biggest fans of these muffins -- they tend to like the same kinds of foods.  What's funny is my 4.5 year old daughter and I tend to like the same foods.  We are just fine with some avocado sprinkled with salt.  The boys like heartier things that we girls don't like as much -- eggs, salmon, potatoes.  It is funny to see who matches up in the family in terms of taste.  I don't know where Baby Bridget is on the taste spectrum yet. She's usually happy to eat what I give her :)

Almond Flour Pumpkin Muffins
Makes about 8 muffins

 

1.5 cups almond flour (I use Bob's Red Mill)

1/4 teaspoon Real Salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Sprinkle of ground cloves

2 tablespoons unsweetened applesauce *

1/3 cup agave nectar

2 large organic eggs

1 cup pumpkin (either canned or homemade)


Combine dry ingredients in a bowl, then add wet ingredients. Bake for about 42 minutes at 350 degrees. They come out of the wrappers better when they have cooled for a couple of hours.
 

 

*Many times I don't have applesauce on hand, and just blend an apple with a touch of water.  Works perfectly every time. 

**Since this recipe makes so few muffins, I usually triple it.  You would think it would come out to 24 exactly, but I usually get about 25 or 26 muffins out of it, which is annoying.  If you feel so inclined, slightly decrease ingredients.  Otherwise, just deal with it, like I do :)

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In other news, tomorrow is my son's 7th birthday.  He has been my guinea pig throughout the years because we changed our diet when he was 6 months old.  He has been a part of our learning curve through the process of raising a family on a whole foods, plant-based diet in a world that's almost the exact opposite.  And he's been a champ about it.  He's not perfect, but he's close enough for me. 

Happy Birthday, Talbot!!

After deliberating what to bring to his class for his birthday "treat", we decided on this:  Unsweetened applesauce, dressed up.  I printed out Happy * Birthday * Talbot! from the template provided on this website.  It was easy, so cute, healthy, and allergen free (there is a student in his class that has many severe allergies). 



                  

  What healthy things have you done for classroom birthday treats?  I would love more ideas!

 

 

Jenny :)