Banana Pumpkin Pecan Muffins

Banana Pumpkin Pecan Muffins
Makes 12 muffins


Ingredients
3 cups almond meal/flour
3 very ripe bananas
1 cup canned pumpkin - plain pumpkin, not pumpkin pie filling
3 eggs
1/3 cup egg whites or approx 3 egg whites
1 cup chopped pecans
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 TBSP ground cinnamon
Coconut oil (to grease muffin tins)
1 large scoop Protein Powder (optional) - best is cookies and cream in my opinion

Directions
1. Preheat oven to 350
2. Combine dry ingredients in large bowl (almond meal, baking powder, baking soda, cinnamon, protein powder) and mix to combine
3. Combine bananas, eggs, pumpkin, and vanilla extract in a blender (easier than mashing manually)
4. Add dry and wet ingredients and stir well to combine (either with a spoon or using blender if you are lazy)
5. Rub coconut oil in muffin tins
6. Add mixture to muffin tins
7. Top with chopped pecans
8. Bake at 350 for 20-25 minutes

These will go quickly, but you can refrigerate or freeze them. I like them best after heating them in the microwave for about 30 seconds or toasting them in the toaster for 4 minutes to make them nice and golden brown!

The protein powder is a great addition to this recipe if you want to use these as pre or post workout snacks! I also just like the protein powder for the extra flavor.