It’s October and if you’re like me, you’re stocked up on canned pumpkin just waiting to be turned into somethin’ pumpkin spice. These healthy muffins gone pumpkin spice are a huge hit with the whole fam and the recipe is super easy, just the way I like it.
If you’re wondering why my muffins look green, it’s because they are…I add spinach to my baked goods to get extra nutrients into my kids…and myself! You bet I’m taking full advantage of this stage while my kids still think that pancakes and muffins are green! On the flip side, I also add chocolate chips, because it’s all about balance. Here’s what’s up:
Ingredients: (use organic if/when possible, recipe yields approx. one dozen muffins, can be made gluten free and vegetarian)
- 3/4 can (or 1.5 cups) pumpkin puree
- 4 eggs (3 if large eggs)
- 1/2 cup coconut flour (or any healthy flour)
- 1 scoop vanilla protein powder
- 2 tablespoons ground flaxseed
- 1 tablespoon applesauce
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 or 2 handfuls spinach
- dark chocolate chips
- walnuts or pepitas (pumpkin seeds)
- 2 tablespoons maple syrup, honey, or coconut sugar for added sweetness
Pre-heat oven to 350. Blend all ingredients (except chocolate chips and/or nuts) above using a high-powered blender (Vitamix is my go-to for lazy mixing.) I recommend reusable silicone cupcake/muffin liners (Amazon) but if using pan, grease with coconut or olive oil spray. Pour batter into individual muffin cups (mix in chips/nut with spoon as desired.) Bake for 35-40 minutes until cooked through. Enjoy!
One Healthy Breakdown: serve with a PSL to really get your fix!