Joann’s Breakfast Muffins

Servings: 12 muffins
  • 2 cups almond flour (sometimes called almond meal)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 eggs
  • 1 cup mashed banana
  • 1 cup canned pumpkin (or cooked squash or sweet potato)
  • 1/4 cup olive oil
  • 1 cup fresh blueberries
  1. Pre-heat oven to 400
  2. Beat eggs until creamy in a separate bowl.  
  3. Process banana, squash and oil in food processor.  Stir into eggs.  
  4. Add dry ingredients and fold together. 
  5. Add blueberries.
  6. Fill 12 muffin tins to very top  
  7. Bake for 16 to 17 minutes. They are done when an inserted toothpick comes out clean.  Do not undercook or they will be soggy.  These muffins can be frozen.
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