Paleo Pumpkin Muffins

I know that for some people, it’s really hard to go Paleo, when your body is absolutely screaming for some refined carbs. So it was rather fortuitous that a few weeks ago at a CrossFit competition up in Baltimore, I met Alyssa D. from CrossFit OldTown, who off the top of her head, gave me this absolutely BANGING recipe for Paleo muffins. She in turn, admitted that she got it from Caveman Food, but she still gets the credit for turning me on to these things. Thanks Alyssa!

On a side note, canned pumpkins are seasonal, so if you like these, stock up on the ingredients!

Ingredients:

• 1 1/2 cups almond flour
• 3/4 cup canned pumpkin (make sure it’s the kind that doesn’t have any sugar added!)
• 1 tsp baking powder
• 1 tsp baking soda
• 3 cage-free eggs
• 1/4 cup of honey
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 1/2 cup chopped cranberries

Directions

1. Preheat oven to 350.
2. Mix in everything everything except the cranberries in a large mixing bowl, and mix until smooth.
3. Add cranberries to the fray!
4. Spoon batter into 6 or 7 coconut-oil greased muffin cups and bake for 20-25 minutes.

There you have it! Super simple, and this should give you enough muffins to last all week (not all day). Make sure you grease the cups or you’ll have a muffin FAIL coming out of the oven. Not that it makes these things any less delicious.

I had taken a great photo of how these turned out, but Bigfoot was hanging out in my living room, and you know how photos with Bigfoot in them turn out. Oh well. Enjoy!

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