FREE SHIPPING! On online orders of $74+. Use code: SHIP74 
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Breakfast Today: Flourless Pumpkin Muffins
Paula Gallagher on
I feel it wouldn't be October without a pumpkin recipe. (There may be a few more in the weeks to come.) I have been making a similar one with overripe bananas all summer, but since it is fall, I thought why not try with pumpkin! They were a hit with my kids and perfect for an on-the-go breakfast or thrown in a lunch box for an afternoon treat.
You won’t miss the flour, oil, or sugar in these flourless muffins. Both bananas and pumpkins provide so much sweetness that you don't need any other added sugar. Okay... maybe a handful of chocolate chips.
They also provide protein, thanks to almond butter, but you can use any nut butter you like. Pumpkin itself is a superfood. It is loaded with antioxidants that contribute to good vision, healthy skin, a strong immune system, and bone and teeth development. It’s also a good source of vitamins A, C, K and E, as well as the minerals magnesium, potassium and iron.
All you need is 5 minutes and a blender to whip up these muffins.
Flourless Pumpkin Muffins
• 1/4 cup almond butter
• 3/4 cup canned pumpkin
• 1 large egg
• 1/4 cup soaked dates
• 1/2 cup rolled oats
• 2 Tbsp ground flaxseed
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup mini chocolate chips (optional)
Preheat the oven to 375F and prepare a muffin pan by lining it with parchment liners.
Add all the ingredients except for the chocolate chips to a high-powered blender and blend on high until the oats have broken down and the batter is smooth and creamy. Stir in the chocolate chips by hand.
Pour the batter into the muffin pan and bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Let the muffins cool before serving. You can store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Photo from here, with thanks.
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more.. -
Teri Cochrane
Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
read more.. -
Dr. Rav Ivker
Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
read more.. -
Susan Levin
Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
read more.. -
Dr. Rob Brown
Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
read more..
← Older Post
Newer Post →
