LOW FAT MUFFINS THAT ARE CLEAN-EATING APPROVED
I was definitely dreading the end of summer, my favorite season, but I'm ready to embrace Fall in all of its sepia toned glory. Right now the weather is perfect and the eating is good too, when all goes right in the test kitchen. I love to make up healthy recipes that don't use processed sugar or animal fat. This one came out truly delicious with all the flavors of the season.
These Pumpkin Pie-Ginger Muffins are a Grab-N-Go treat and can be a simi-healthy breakfast enjoyed with your favorite cup of coffee.
Ingredients
1/3 Cup Lucuma Powder
1/3 Cup Whole Wheat Flour
1 Tsp Ground Cinnamon
1/2 Tsp Powdered Ginger
1/2 Tsp Nutmeg
1/8 Cup Coconut Oil
2 1/2 Tbsp Nature's Promis Butter Spread (Has no Palm Oil!!)
2 Eggs
3 Tbsp Almond Milk
1 Tsp Freshly Grated Ginder
1/2 Cup + 2Tbsp Honey
10-20 Pitted Medjool Dates
3/4 Cup Walnuts
3/4 of a 15oz Can of Solid Pack Pumpkin
Directions
Preheat oven 350 degrees.
In a food processor fitted with a metal "S" blade, process the dates and walnuts until in tiny pieces. Then add the Honey, Butter spread, and fresh ginger and process for 30 sec more. Add the eggs and pumpkin. In a separate bowl combine all dry ingredients and mix well. Slowly add the dry ingredients to the mixture in the food processor. Once incorporated add the almond milk and process until smooth.
Poor batter into non-stick muffin molds and bake in the preheated over for 10mins. Lower the heat to 300 and bake for 12-14mins more. Take muffins out and sprinkle with a mixture of almond meal and coconut sugar. Then get your pumpkin on!! Hope you enjoy!!
Makes about 15 Muffins
These Pumpkin Pie-Ginger Muffins are a Grab-N-Go treat and can be a simi-healthy breakfast enjoyed with your favorite cup of coffee.
Ingredients
1/3 Cup Lucuma Powder
1/3 Cup Whole Wheat Flour
1 Tsp Ground Cinnamon
1/2 Tsp Powdered Ginger
1/2 Tsp Nutmeg
1/8 Cup Coconut Oil
2 1/2 Tbsp Nature's Promis Butter Spread (Has no Palm Oil!!)
2 Eggs
3 Tbsp Almond Milk
1 Tsp Freshly Grated Ginder
1/2 Cup + 2Tbsp Honey
10-20 Pitted Medjool Dates
3/4 Cup Walnuts
3/4 of a 15oz Can of Solid Pack Pumpkin
Directions
Preheat oven 350 degrees.
In a food processor fitted with a metal "S" blade, process the dates and walnuts until in tiny pieces. Then add the Honey, Butter spread, and fresh ginger and process for 30 sec more. Add the eggs and pumpkin. In a separate bowl combine all dry ingredients and mix well. Slowly add the dry ingredients to the mixture in the food processor. Once incorporated add the almond milk and process until smooth.
Poor batter into non-stick muffin molds and bake in the preheated over for 10mins. Lower the heat to 300 and bake for 12-14mins more. Take muffins out and sprinkle with a mixture of almond meal and coconut sugar. Then get your pumpkin on!! Hope you enjoy!!
Makes about 15 Muffins
Pumpkin ginger goodness
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