Gluten-Free Pumpkin Muffins

Makes 18 muffins

Ingredients

½ tsp baking soda         

4 eggs

½ tsp sea salt                

1cup pumpkin puree

1 cup almond flour       

¼ cup oil

1/3 cup coconut flour   

1/3 cup honey

½ tsp nutmeg                

8 drops liquid stevia 

½ tsp cinnamon             

½ cup of chopped walnuts

½ tsp ginger

Directions

Preheat oven to 350F. Blend all of the dry ingredients together. Blend all of the wet ingredients together. Add the wet ingredients into the dry and mix well. Spray a muffin tin with nonstick cooking spray. Add the batter to the pan. Bake for 30 minutes or until browned.

Nutrition facts (per muffin): 140calories, 10g fat, 10g carbohydrate, 2g fiber, 4g protein

Recipe courtesy: Erin Peisach, RD, LDN (read Erin's bio here)