1½ cups almond flour
¾ cup cooked butternut squash
3 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon (can add more, taste)
¼ teaspoon of vanilla extract (can double, taste)
1/8 teaspoon sea salt
¼ cup raw honey
2 teaspoons almond butter
Chopped or slivered almonds, optional
Preheat oven to 350 degrees.
Coat 6 muffin tins with coconut oil or line with muffin cups.
Mix all ingredients except chopped almonds in a large bowl until well combined. Evenly distribute batter among 6 muffin cups.
Bake for 25 minutes on the middle rack.
Sprinkle almonds on top immediately after taking them out of the oven.
Modified from Food.com