Paleo Pumpkin Muffins

Ingredients
1½ cups almond flour
3/4 cup  canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp  ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp ground ginger (recommended)
1/8 tsp sea salt
1 mashed banana (recommended)
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
Instructions
Preheat oven to 350℉.
Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
Mix all ingredients and pour evenly into tins.
Bake for 25 minutes on the middle rack.

From psleoplan.com
Sprinkle almonds on top immediately after taking them out of the oven.

Melt-in-your-mouth Strawberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1&1/2 tsp. baking soda
2 eggs
1 cup yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, fresh or frozen

Preheat oven to 375.
In a bowl, mix together flour, sugar, and baking soda.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin.
Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins.

Oatmeal Muffins

These muffins are hearty and tasty--not too sweet.

1-1/2 cups flour
2 Tbsp. sugar
4 Tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg, well beaten
2 Tbsp. butter, melted
1 cup cooked oatmeal

Preheat the oven to 400. Butter the muffin pans. Combine flour, sugar, baking powder, and salt. In a separate bowl stil the milk, egg, and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup two-thirds full of batter.
Bake for about 20 minutes, or until a broomstraw comes out dry when inserted in center.