INGREDIENTS Makes 12 Servings

For the Muffins

• 1 organic banana

• 1/2 cup pumpkin puree

• 1/2 cup creamy natural almond butter

• 1 pasture egg

• 1 tsp vanilla extract

• 2 tbsp SF maple syrup or organic maple

• 1/4 cup almond flour

• 2 tbsp coconut flour

• 1/2 tsp baking soda

• 1 1/2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 tsp sea salt

• 1 scoop vanilla collagen (optional)

For the Coffee cake center

• 1/4 cup almond flour

• 1/2 cup raw nuts (I did pecans)

• 2 tbsp coconut oil or butter

• pinch of sea salt

• 1 tbsp ground cinnamon

• 1/4 cup golden monk fruit or coconut sugar

INSTRUCTIONS

Prep Time: 5 min Cook Time: 20

Pre heat oven to 375F. Toss everything in the blender and blend until well combined and creamy.

You will need to stop and scrape down the side a few times.

Transfer the batter to a greased or lined cup cake pan filling 3/4 way full.

Now make the coffee cake center! This is optional, but highly suggested!

Add everything to a blender except coconut oil and monk fruit.

Pulse until the nuts are in little chunks. Add mixture to a bowl with the coconut oil and sweetener and mix until well combined.

Sprinkle 1/2 tbsp on to each muffin. I like when there’s some on the top and in the center so I will add a little more mix and lightly press it in.

Play with it and make it for you. Bake for 20 min, allow to cool and enjoy!

Mishi substitutions:

• SF syrup 👉🏼 Use reg organic maple, molasses or honey

• Banana is for sweetness 👉🏼 for lower carb, replace with 3/4 cup more pumpkin pure and add 1/2 cup monk fruit

• coconut oil 👉🏼 grass fed butter

• golden monk fruit 👉🏼 coconut sugar

• Skip the individual spices 👉🏼 2 tsp pumpkin spice