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Pumpkin Chocolate Chip Muffins

Tis the season…pumpkin season that is.  Not only does the winter squash make a tasty addition to soups, baked goods and even oatmeal, it also packs a powerful nutritional punch.  Pumpkin is loaded with the antioxidant beta-carotene and other carotenoids, which help neutralize free-radicals and ward off cancer.  It’s also a great source of fiber, vitamin A, vitamin C and potassium.

The ground flax in this recipe adds additional benefits, especially with its omega-3 essential fatty acids, which are known to prevent against heart disease and inflammation, lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol.  Flax seeds also contain Lignans, a plant estrogen said to have antioxidant/cancer fighting properties.  Lastly, it’s rich in fiber, vitamins (B and E) and minerals (magnesium, potassium, zinc, calcium, iron, selenium) as well.

I feel strongly that we should find balance in our diet and in our lives. Muffins don’t have to be “bad”, they can be just a health supportive as any bar/snack/breakfast option out there. What makes most muffins unhealthy is refined flours, fillers, excess white sugars and a lack of essential fatty acids. In this muffin, we made sure to use almond flour which is high in protein and calcium. So, this delicious muffin will satisfy your sweet tooth but won’t send your blood sugar through the roof. The presence of so much dietary fiber, healthy fats and protein will keep you balanced and better able to ward off nagging cravings. 

Fall is quickly coming to a close, so go ahead and bake up a batch or two of these healthy/delicious muffins and if you can manage, share with those around you!

Pumpkin and Chocolate Chip Muffins

Ingredients:

  • 2.5 cups almond flour/meal
  • 1 tbs baking soda
  • 1.5 tbs pumpkin spice
  • 2 tbs flax seed, ground
  • 3/4 teaspoon Himalayan sea salt
  • 1/2 cup olive oil or coconut oil
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 free range organic eggs
  • 1 cup dark chocolate chips (I recommend Enjoy Life)

Procedure

1) Pre-heat oven to 300 degrees

2) Combine first 5 ingredients in a bowl and mix well

3) Whisk the eggs together and then combine remaining wet ingredients (oil and sweeteners) into a bowl and mix well.  Add the wet ingredients into the dry ingredients and gently fold in chocolate chips.

4) Add to muffin tin, bake for 15 minutes and then rotate muffin rack.  Bake for another 20 minutes.

5) Let them cool for another 10 minutes then devour!

A couple notes on substitutions.

Notes:

  • Flour substitutions: This is a grain/gluten free muffins, so simply substituting whole wheat flour or any other flour won’t work well. Even substituting coconut flour with a 1:1 ratio will result in a very dry muffin. I recommend using almond flour and or hazelnut flour in this recipe only, you can purchase almond flour by clicking here or at your local store.
  • Egg substitution: If you are allergic or sensitive to eggs, you can simply make a “flax egg” by combining 3 tablespoons filtered water with 1 tablespoon ground flax. Let this sit for 5 minutes and it will help serve as the binder for the muffins. For this recipe, you could want 3 “flax eggs”, so you would combine 9 tbs water and 3 tbs ground flax.
  • Don’t have pumpkin pie spice? No worries. Use 1.5 teaspoons cinnamon, pinch or two of ground nutmeg and ginger.

 

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 What are your favorite ways to work with pumpkin?

Leave a comment below 🙂 

 

 

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