Okay, I know I am a bit late with this post, as the video is over a month old. I am not sure quite where the time went, but without further ado….
For over a year we have been trying to clean up our diet and create a sustainable healthy lifestyle that avoids gluten, refined white sugar, and uses as high quality of ingredients as we can afford. Lofty order!
In my digging for great recipes, I have come across many books whose authors have chosen to go down a similar path. Which means, I have found a ton of healthy recipes that fit my above-mentioned criteria, AND taste good! Gone are the days of cardboard-tasting gluten free foods.
The recipe below was inspired by one such author! Of course, in typical Ashley-fashion, I cannot follow a recipe exactly, so I used what I had on hand, making a few tweaks, and viola! Delicious, moist, fall-flavored muffins that are healthy, and packed full of nutrient dense ingredients, while skipping the gluten and refined white sugar! (In case you are wondering, the original recipe comes from the book No Excuses Detox by M. Gilmore. Be sure to check it out!!)
Pumpkin Muffins
Ingredients
- 1 1/2 cup Oat Flour
- 1 cup Pumpkin Puree Substitute pureed butternut, if desired
- 3/4 cup Coconut Sugar Reduce to 1/2 cup, if desired
- 1 tbsp. Ground Cinnamon
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Ginger Substitute all spices for 1 tbsp. pumpkin pie spice, if desired
- 1/4 cup Unsweetened Applesauce Substitute melted butter or melted coconut oil, if desired
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1 tbsp. Apple Cider Vin
Instructions
- If making oat flour, place 2 cups of oats into blender or food processor, and blend on high until ground.
- Add all other ingredient except Apple Cider Vinegar to blender or mixing bowl. Stir well to combine.
- Stir in Apple Cider Vinegar.
- Scoop batter into muffin pan. Makes 12 full-size or 24 mini-size muffins.
