Many students have asked me for this recipe since I often take them to the studio for an after class snack. I have made this recipe with an endless amount of variations and it always comes out well. I usually use a 18 mini muffin pan.

Experiment and enjoy!

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2 1/2 cups almond meal/flour

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

3 large eggs

1/3 cup of one of these - pumpkin puree, applesauce, mashed very ripe banana, grated carrot, grated zucchini or other squash

2 tablespoons honey or maple syrup

1 teaspoon vinegar

Optional flavorings - 1 teaspoon vanilla, citrus zest or spice

Optional add ins - 1 cup fresh fruit ( blueberries, apples, etc) and/or 1/2 cup raisins and/or nuts and/or seeds

Blend dry ingredients, whisk wet ingredients, add wet to dry, fold in optional stir ins

350 degrees, 18 minutes, 10-12 muffins, let muffins cool in tin for 30 minutes before removing from tin