Have you ever set a personal fitness goal and all of a sudden, all you crave are the foods you can’t eat?! Yay, that’s me too!! I set these goals, and then create a list of all of the foods that I can’t eat, I get overwhelmed, binge and vow to start again tomorrow!! Not this time! It’s Fall and I want to enjoy all of the amazing flavors of Fall, including PUMPKIN!
Last week when I woke up, once again, committing 100% to my program, I asked myself, “Why am I limiting so many awesome foods that most people would consider okay?” I decided that I needed to show my clients that they could eat delicious foods, not feel deprived and get results. Cue Pinterest.
Pumpkin is everywhere right now. Halloween candy is also everywhere. I decided to trade out my amazing Candy Corns, for a healthier pumpkin muffin. (Are you a fan of Candy Corns? I feel like you either love them or loathe them!) But, through my search of a good pumpkin recipe, I was running into many that I couldn’t eat due to food intolerances. No eggs, dairy, almonds, honey, gluten, lemon, sweet potatoes, etc… the list is ridiculous, for this girl.
I found one recipe from Confessions of a Fit Foodie that I thought I could modify a bit to fit my needs. And Voila, these perfect little, not too sweet, but just perfect, Pumpkin Muffins were created. I hope you enjoy them as much as I do!!
- Coconut spray
- 1 Cup Pure Pumpkin Puree - not Pumpkin Pie Filling
- 1/2 Cup Unsweetened Apple Sauce
- 3 Tbsp of Maple Syrup
- 1 tsp Vanilla Extract
- 3 Cups of Bob Mills Gluten Free Rolled Oats
- 1 1/2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/4 tsp Himalayan Salt
- 1 1/2 cups of Unsweetened Coconut Milk
- 4 Tbsp of Dairy Free Dark Chocolate Chips (feel free to omit)
- 1. Mix Applesauce, Pumpkin, Maple Syrup, Vanilla, Baking Powder, Pumpkin Pie Spice, Cinnamond & Salt together. (I'm not an expert baker and I know you should probably mix wet ingredients and dry ingredients, but I'm a Mom and I'm not using multiple bowls!!)
- 2. Add in the 3 Cups of Rolled Oats. I did 1 cup at a time and let my daughter mix!
- 3. Once mixed thoroughly, add in the 1 1/2 cups of Unsweetned Coconut Milk and mix. I use Califia Farms Unsweeted Coconut Milk from the milk section at the grocery store!
- 4. Add in the 4 Tbsp of Dairy Free Dark Chocolate Chips and mix.
- 5. Spray pan with coconut oil. Fill each cup. This makes 12 muffins.
- 6. Bake for 25-35 minutes. I baked for about 25 minutes, then carefully flipped the muffins so that the bottom would be a little crispier.
- 7. Let cool, or serve warm
- This makes 6 servings, 2 muffins per serving. And I count 1 serving as 1 Yellow Container & 1 Purple Container for the 21 Day Fix meal plan.