Woke up looking for a treat this morning and I have lots of leftovers in the fridge that went perfectly into this recipe.
Paleo Pumpkin Blueberry Muffins
1 1/2 cups almond flour
1/2 cup coconut
3/4 cup applesauce (i used my leftover pear sauce)
1/2 can pumpkin
2 tsp baking powder
1 squirt of honey
nutmeg, ginger, cinnamon to your liking
1 cup fresh blueberries
Mix ingredients and then fold in blueberries. Spoon into muffin pans lined with paper cups - yes, take the time to line them, they don't come out very well otherwise. Bake at 350 for 25-30 minutes for mini muffins - longer for bigger ones - just keep an eye on them.
I think these taste great, but they came out a little mushy this time. Jeff and Abby just thought they were ok.
** Something else I learned tonight - parsnips slow cooked in the crockpot with a roast are NOT good. Much prefer parsnips cut up as fries and roasted or real thin like chips.