Paleo Pumpkin Mini-Muffin

I love a recipe where I can just put all the ingredients in and mix them together! Makes it quick and easy to make… and even easier to clean up!!! Plus these are PALEO!!! YUM!!

Ingredients:

1. 1/2 Cup Pumpkin Puree
2. 1/2 Cup Almond Butter (Creamy not crunchy)
3. 1/4 Cup Almond Flour
4. 1 Medium Banana
5. 1 Large Egg
6. 3 Tbsp. Collagen Peptides
7. 2 Tbsp. Maple Syrup
   1. use a real maple syrup not the processed ones
8. 1 Tsp. Vanilla Extract
9. 1 1/4 Tsp. Ground Cinnamon
10. 1/2 Tsp. Ground Nutmeg
11. 1/2 Tsp. Ground Ginger
12. 1/2 Tsp. Baking Soda
13. 1/2 Tsp. Sea Salt
14. 2 TBSP. Chopped Walnuts

Directions:

1. Pre-heat Oven to 375 Degrees… Grease a mini muffin pan with coconut or avocado Oil
2. Using a food processor, blend ingredients 1-13, until the batter is completely smooth.
3. Mix in chopped walnuts
4. Using a small ice scream scoop fill the mini muffin pan. They won’t rise much so you can fill it almost all the way to the top.
5. Bake for 20 minutes, until golden.
6. Enjoy!

I found the original recipe on PaleoGlutenFree.com but made a few modifications!