whole30 + pumpkin muffins

I've been feeling a bit down about my eating habits lately. I just feel heavy sometimes. Not like fat, but just I get a heavy feeling when I finish eating. I eat a lot of carbs, so that's probably the source of it. So in an attempt to clean up my act, I'm going on the Whole30 paleo diet.

Currently, I'm on day 3 of no carbs, no dairy, no sugars, no legumes. And how do I feel? Better than I have in ages. Black coffee isn't fantastic, but it's not terrible. I feel full after my meals (full of protein and veggies). I don't have as much of an urge to snack.

Do I miss some things? Yes; I'm sad I can't partake in any of the Halloween candy or a cheese platter. But hey, that's fine. I don't need it. Important part. I'm hoping I'll feel better, and appreciate my food more through this diet.

So for breakfast, I've been chomping on these pumpkin muffins. Craig claims they're his favorite thing I've ever made. So...there's that.

1 1/2 cup coconut flour

1 can pumpkin

3 eggs (possibly 4, depending on your batter)

1 1/2 t pumpkin pie spice

1/2 cup almond butter

1 t baking powder

1 t baking soda

1 t cinnamon

1 t nutmeg

a few cracks of fresh sea salt

Preheat your oven to 350 degrees and line a muffin tin with paper liners. Combine all of your ingredients in a bowl and combine until smooth. If your batter is a bit crumbly, add another egg. Scoop your batter evenly into muffin tin, and bake for 12-14 minutes, or until a toothpick comes out clean.

Easy. Peasy. These are pretty dense muffins, but one and a half of them keep me full all morning.

So here we go. Twenty-seven more days. Meep.

Also, the paper liners are from Sur la Table. On sale. Uh-mazing.