If you’re like Neal, you just need a pastry while you enjoy you’re morning coffee! Thanks for the recipe, Neal. It looks tasty.

Paleo Pumpkin Blueberry Muffins

Paleo Pumpkin Blueberry Muffins


Ingredients: (Makes 12)

  • 1 1/2 cups almond flour
  • 3/4 cup ground flaxseed
  • 1 can of pumpkin (or cook and puree pumpkin yourself)
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 tsp pumpkin pie spice
  • 2 pinches sea salt
  • 1/4 cup raw honey (optional–I did not include)
  • 2 tsp bacon fat
  • 1/2 tsp melted coconut oil
  • 1 cup blueberries
  • 1 cup broken pecans

Baking Instructions:

  1. Preheat oven to 350℉.
  2. Line muffin tins with paper cups
  3. Mix all dry ingredients together (including pecans). Set aside.
  4. Gently beat eggs in separate bowl. Add remaining wet ingredients (except for blueberries) until mixed well.
  5. Slowly add dry ingredient mixture to wet ingredient bowl. Mix well. Add blueberries. Batter should be wet but stiff enough to drop onto a cookie sheet.
  6. Divide batter among 12 muffins. Batter should peak over muffin tin edge.
  7. Bake for 35-40 minutes on the middle rack or until tops are browned and toothpick comes out of muffins clean.


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