Nut flour Muffins

These Nut Flour Muffins turned out so good, I was really surprised they stayed together.  Keely loved them and ate 2 before going to bed tonight.  You could substitute in different nut flours too.  I just used these because they are what Keely can have.  I think almond flour would be really good too. Keeping them in the fridge after is best for holding them together.

1 cup pecan flour (ground in magic bullet)
1 cup cashew flour (ground in magic bullet)
1 cup butternut squash puree
1/2 cup coconut oil melted ( I was running out so it was a tad bit under a 1/2 and they were perfect)
1 tsp vanilla
1 tsp baking soda
1/2 – 1 tsp stevia powder
Dash of salt

Preheat oven to 350 degrees.  Mix batter and put in fridge for at least 1 hour.  Grease muffin pan and scoop batter into each tin.  Cook for 28-30 min. Makes approximately 12 muffins.

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