Muffins with: NO refined sugar, NO starches, and that have fruits, vegetables, AND whole grains?! This is one muffin
you've got to try! Another creation to get healthy foods into my son's belly! As if it wasn't enough that he had an exorbitant number of sensitivities, on top of all THAT, he's p.i.c.k.y about whole (non-pureed) foods! I am
so sick of feeding him baby food, and at 18 months, he is more than ready to be using those chompers he worked so hard to get in! Not only were these a hit with him (minus the chocolate of course!)...the rest of us went
nutzo over these moist muffins too! We know YOU will too, so put your bakers hat on and whip up a batch of healthy goodness for YOUR family OR just yourself!
Makes about 1 dozen
Wet Mix Ingredients:
1/4 cup melted coconut oil or other oil
1 1/2 cup pumpkin puree (or one can)
1/2 cup agave, honey, or maple syrup
1/2 cup applesauce
1/4 cup palm sugar (or other granulated sugar)
1/4 cup chia meal or flax meal
1 teaspoon cinnamon
1 teaspoon apple cider vinegar
Dry Mix:
1 1/2 cup gluten free oat flour (make you own by whirring rolled oats in a spice/coffee grinder)
1/2 cup sorghum flour (millet or brown rice would work too)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips, or raisins, or dried cranberries (or more to taste)
Preheat oven to 350 degrees. Mix the wet mix ingredients together. Place the dry mix ingredients, in order, on top of the wet mix. Gently whisk the dry ingredients a bit and then stir vigorously to blend well. Pout into a prepared muffin tins. Bake for 18-22 minutes until tops are just set!
This recipe was shared on Sugar-Free Sunday, Fight Back Fridays, Allergy Friendly Fridays, Pennywise Platter, Whole Foods Wednesdays, Fat Tuesday, Gluten Free Wednesdays, Traditional Tuesday, Slightly Indulgent Tuesday, Superfood Sunday, Hearth & Soul, Tasty Tuesday, My Meatless Monday, Monday Mania, Wellness Weekends,
Wet Mix Ingredients:
Tessa,
ReplyDeleteYour baking skills are amazing my friend! I can't keep up with you (In fact, I had to put together a "Tessa's baking" cookbook and it's growing by the day)! These muffins look truly wonderful. And as always, top-notch ingredients. Well done!!
Hugs,
--Amber
You're too sweet! I love to bake....so I guess it was the first thing to master allergy free and healthy! Hope you get a chance to try these!
ReplyDeleteWhat a wonderful muffin!! They look so good. These would be perfect for pregnant or breastfeeding mommies. Would you be willing to post this on my blog carnival, superfood sunday?
ReplyDeletehttp://www.painfreepregnancy.org/2012/02/superfood-sunday-blog-carnival-february.html
Aggh!! I wish I had some honey so I could make these right now! Will have to wait until I restock, but I definitely will. Pinned it!
ReplyDeleteThis recipe sounds great! I'm definitely going to be trying it. New follower from www.forhimandmyfamily.blogspot.com
ReplyDeleteI was reading your gluten free flour section and loved it! I make my own bread and use a mix of brown rice, teff, amaranth, annd millet flours with tapioca starch. There are so many great flours out there!
I love pumpkin and chocolate makes it even better. Wil have to try these.
ReplyDeleteThey look incredibly moist and delicious. I look forward to getting these on the table. What else could you use instead of pumpkin puree if I didn't have any on hand? If there a substitute?
ReplyDeleteThanks for sharing these with us at WHole Food Wednesdays Tessa and have a great week.
Let's see...pureed sweet potato or winter squash of any kind would be the best sub (you might need more liquid w/ sweet potato). Any blend of pureed fruits and veggies would probably woke, although the flavor would be different depending on the combo you used. Pureed carrots, parsnips, anything with some natural sweetness like pumpkin.
ReplyDeleteYour muffins sound absolutely scrumptious, and perfect for children and adults alike! Thank you for sharing another delicious recipe :)
ReplyDelete