Thursday, August 1, 2013

Almond Pumpkin Muffins

I make a lot of almond milk. Every 5 days or so I'm whipping up another batch and as a result I have A LOT of almond pulp hanging out (a.k.a. hogging all of the space) in my freezer. So, last night I decided to do something about it - Behold: Almond Pumpkin Muffins.

Deliciousness far outweighs difficulty with these darling little treats. They are completely wheat free and contain zero added sugar. My body is sensitive to blood sugar spikes, so I don't usually get to enjoy something this decadent tasting. Thanks though to things like almond meal, chia and flax seeds, and natural sweeteners like bananas and apple sauce, I have been able to treat myself more often. And who can argue with that!?

What Pumpkins Do For You:
If we're going to indulge, our bodies might as well get something out of it, right? Pumpkins pack a pretty nutritious punch which is another reason why I love to make these muffins. Fresh organic pumpkin is very low in calories and has zero saturated fat. It is a GREAT source of B-complex vitamins which reduce effects of anxiety, PMS, heartburn and promote healing and increased energy. Pumpkin has a ton of great antioxidants, potassium, phosphorus and beta-carotene too. So, if any part of your brain or body was even considering feeling guilty about these suckers - there is no need! You're really nourishing our body and feeding it some really powerful stuff it needs to thrive!

  • Almond Meal
  • Egg
  • Flax and/or Chia Seeds
  • Organic BPA-Free Pumpkin
  • Nutmeg
  • Cinnamon
  • Banana (soft)

That's it guys! Mash it all together and pop in the oven for 25-35 minutes at 350 and you're set! 

I'm not a fancy baker, or very skilled for that matter. But, I do, from time to time, want a little sinless indulgence, and these are just that. The banana and pumpkin combine to form the perfectly subtle sweetness. The almond meal, which I made by dehydrating the almond pulp in the oven and then grinding in a spice or coffee, bring a hint of nuttiness while holding these puppies together with the egg. For added substance, nutrients and fiber I like to add the flax and chia seeds (you can certainly swap out one or the other). 

These puppies are perfect right out of the oven with a little fresh almond butter or organic pastured butter. They're also good room temp -AND- they freeze really well!

I've made variations of these using:

  • carrots
  • only bananas
  • some cacao powder and walnuts
You can really mix up the flavor and density as much as you want - have fun with it - that's always my goal! 

Happy Healthy Indulging!


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