Yields: 12 Muffins

• 2 c. almond flour or almond meal
• 1/2 tsp. sea salt
• 1/2 tsp. baking soda
• 1/2 tsp. cardamom
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin spice (or cinnamon)
• 2 free-range eggs
• 1/2 c. butter from grass-fed cows
• 1 1/2 tsp. pure vanilla extract (use Madagascar if available)
• 1/3 c. raw, wild honey
• 1 1/2 c. blueberries (can use frozen thawed, wild or organic)
• Handful of toasted raw pumpkin seeds and/or toasted raw pecan pieces.

• Preheat oven to 350 degrees and line a muffin pan with paper baking cups
• Whisk dry ingredients together.  Use a fork to break up any clumps in the almond flour/meal.
• In a separate bowl, whisk the wet ingredients together.
• Combine dry and wet ingredients in one bowl and gently fold in 1 1/4 c. blueberries.
• Fill muffin cups 3/4 full; top each with the pumpkin seeds and the extra blueberries.
• Bake 25-30 minutes until tops are a deep golden brown (the muffins are done when you insert a toothpick and it      comes out clean).

Credit:adapted from Thrive Market http://www.thrivemarket.com/blog

Yields 12 Muffins  

• 2 eggs
• 1/2 cup pumpkin pie filling (organic,      canned)
• 1/3 cup honey
• 4 Tbsp melted butter (KerryGold)
• 1 tsp vanilla
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves or allspice
• 1/8 tsp ground ginger
• 2 1/2 cups almond flour
• 1/2 cup chopped raw walnuts
• 1/2 cup raisins

• Preheat oven to 325.
• Line a muffin pan with paper liners.
• In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
• Stir in almond flour until well combined.
• Stir in walnuts and raisins.
• Spoon batter into muffin cups.
• Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.

Credit:inspired by SparksPeople.com

Yields 12 Brownies 

• 1 1/2 cups black beans (1 15-oz can drained and rinsed)
•   2 tbsp organic cacoa powder
• 1/2 cup quick oats (you can also use raw oats)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or coconut nectar
• 1/4 cup coconut or MCT oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 3/4 cup dark chocolate chips (try for chips with less sugar)

1. Preheat oven to 350 F.
2. Combine all ingredients except chips in a food processor or high-powered blender (BlendTec or VitaMix)
3. Blend until completely smooth. Blend well. 
4. Stir in the chips, then pour into a greased 8” x 8” pan.
5.  Bake the black bean brownies 15-18 minutes,
6. Let cool at least 10 minutes before cutting.

Credit: inspired by PuraThrive for GreenMedInfo