Gluten and Grain Free Pumpkin Mini Muffins!

October 22, 2012
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Needing something a little healthier to balance out all the treats this Halloween?  Make these delicious pumpkin muffins – for your Halloween party (or just for your family)!  They are made with almond flour instead of regular flour, and stevia helps to cut down on the sugar content, plus they have the added boost of fiber and omega 3s from sprouted seeds, and they also have cinnamon – which helps to lower blood sugar.

Kids and adults will gobble up these pumpkin muffins – which are higher in protein, and also gluten and grain free!!

Ingredients:

  • 3 cups almond flour  (which is finely ground almonds)
  • 1/2 teaspoon pink Himalyan or sea salt
  • 1 1/2 teaspoons baking soda
  • 3 Tablespoons ground flax or ground chia seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 Tablespoons melted coconut oil
  • 3 organic eggs
  • 1 & 1/4 cup of pumpkin puree (not pumpkin pie puree)
  • 4 Tablespoons of maple syrup or your preferred natural sweetener
  • Approx. 25 drops of liquid Stevia (about 1 dropperful)
  • 1 T. almond milk or coconut creamer
  • 1 teaspoon pure vanilla extract

Optional – chopped walnuts or pecans.

Directions:

  1. Preheat oven to 350 degrees. Grease or line mini muffin pan with muffin papers.
  2. Combine almond flour, salt, Super Seed (or ground flax/chia seeds), spices and baking soda in a large bowl, stir together to combine, set aside.
  3. In a large bowl or glass measuring cup, whisk together the agave, nut milk, Stevia and vanilla. Then add the pumpkin puree and then the eggs (1 at a time) mixing to combine well.
  4. Now add the dry ingredients to the wet and beat them all together well.  Then add the coconut oil, and blend all together.
  5. Fold in chopped walnuts or pecans – if using.
  6. Pour batter into muffin liners or prepared pan.
  7. Bake for about 15 minutes, or until a toothpick stuck into the center of the dish comes out clean.
  8. Let muffins cool for about 10 minutes (if you can wait), then serve.

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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