So its no surprise with labor day weekend I had a MAJOR itch to make something pumpkin. I've been strawberry and blueberry crazy trying to enjoy the last of the summer fruits but I cracked. I admit it. I baked with pumpkin.
Since I've started our new "clean eating" way of life, I'm happy to say I've lost over 40lbs and am over halfway to my goal weight, so I really don't want the fall baking season and holidays to derail me from my goal of hitting goal weight by the time Ben turns 1. So I will have to get creative in the kitchen, resist the urge to throw a stick of butter into a recipe, and try to stick with good healthy treats for me and my munchkins! So enter, today's goodies from the kitchen: Healthy Pumpkin muffins with lots of flax and healthy goodness!
Pumpkin Muffins (eat better, not less!)
1 cup GF baking mix of choice (or whole wheat flour)
1/2 cup quick cooking oats
1/2 ground flax meal
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup brown sugar (honey or agave would work but I planned on sharing these with the baby so skipped the honey)
1/3 cup melted coconut oil
2 eggs
1/3 cup almond milk
1 tsp vanilla extract
1 whole can of pumpkin (because I always have an odd amount of pumpkin leftover, I like pumpkin, so I tossed it all in.)
- Preheat oven to 350 degrees and grease a muffin pan or line with muffin cups.
- Mix together the flour, oats, flax, baking soda, baking powder, pumpkin pie spice and salt. Mix to the oil, pumpkin, eggs, milk, sugar and vanilla until it gets a little frothy. Stir together the dry and wet ingredients just until combined.
- Fill each cup 3/4 full.
- Bake for 20 minutes or until knife in the middle comes out clean.
- Enjoy a muffin!
Makes 12 muffins.
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