Joanne’s Breakfast Muffins
Ingredients
- 2 cups Almond meal
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 4 Eggs
- 1 Cup Banana Mashed
- 1 Cup Fresh(or canned) squash, pumpkin or sweet potato Cooked
- 1/4 Cup Olive oil
Instructions
- Preheat oven to 400(F) degrees. Place unbleached muffin papers in muffin Titan. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender or beat them by hand. Stir them into the eggs. (all wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.). Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to the very top. Bake for 20 to 25 minutes or until tester comes out clean.
