hey guys, remember those pumpkin muffins I shared yesterday? I know, I know, the pumpkin craze is suppose to be a fall thing…but listen, if you hand me a pumpkin muffin in the middle of July, I’m going to eat it (don’t tell me you wouldn’t). Pumpkin is an all-season food in this house.
Well, here’s the recipe. These guys are pretty decent healthy-wise for being in the muffin food group – an area of baking known for high sugar and carbs. And they don’t taste like bird food. I remember my grandma use to bake us healthy muffins back before it was cool (thanks for the healthy eating habits grandma!). I think they were made out of buckwheat and they tasted like bird seed and sand to my 5 year old pallet.
And with that super tasteful intro, here’s how to make my version of healthy pumpkin muffins. Hopefully they don’t taste like bird food to you.
- 1 cup whole wheat flour (I’ve also subbed almond flour and they are delicious!)
- 3/4 cup oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp each: ginger, cloves, nutmeg
- 1 tsp vanilla
- 1 cup mashed banana (about 2 bananas works well I find)
- 1/3 cup coconut oil (melted)
- 1/4 cup honey
- 1/4 maple syrup
- 2 eggs
- 1 cup pumpkin puree (use the extra for smoothies, oatmeal or dog treats!)
- 1/4 cup milk (I use unsweetened almond milk)
- roughly 1 cup of your favorite add ins. I like chocolate chips, flax seeds, almond slices, pumpkin seeds, raisins, coconut shreds. You really can’t go wrong here.
How to make:
Preheat oven to 350.
Melt your coconut oil in a medium sized microwave safe bowl. Add in honey and syrup. I find the warm oil helps these sticky ingredients blend better. Whisk in your eggs, mashed bananas, vanilla, pumpkin puree and milk until you’re left with very small banana bits or everything is completely blended (basically think about how much banana you would like to bite into). In a separate bowl, mix your dry ingredients together (flour, oats, baking soda, spices and salt). Add dry ingredients to wet and stir until everything is nicely combined. Fold in your toppings! The consistency should be thick, but not terribly sticky.
Scoop into muffin tin with liners (I prefer tin foil liners <- did you know you’re suppose to remove those paper liners in between the tin foil liners? I didn’t until recently!). Should yield 12 regular plus some extra for mini muffins!
For regular size muffins bake about 20-25 minutes, and for mini muffins about 15 minutes. You should be able to poke a utensil in without resulting in a runny batter center.
While these are crazy delicious right out of the oven, I actually prefer them the next day after sitting in the fridge. The flavors seem to just come together overnight. Also, I’m weird and I love cold baked goods.
I also made a healthy veggie dip for my lunch yesterday! It’s reminiscent of ranch but I call it a veggie dip because there’s no buttermilk or buttermilk sub in this recipe. I think to be a ranch dressing you have to have some sort of creamy buttermilk ingredient. This dip is more tangy than traditional ranch tip. Just the way I like it. Oh and its super simple.
In a small bowl combine:
- 1/2 cup plain yogurt, greek or skyr style (I like Siggi’s plain skyr best for this recipe, it seems to be more tart and have a thicker texture than other brands)
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 stalk of chopped green onion
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried parsley
- dash of salt and pepper
And that’s it. Enjoy your dip.
I had mine with veggies, nut thins and cheese yesterday. Oh and along side my favorite Everything hummus from Sprouts. It’s truly the best hummus for someone who can’t make a decision when there are 50 types of hummus presented to them at the grocer.
What add-ins do you like for your muffins?
Do you know someone in your life who was “healthy baking” before it was so trendy?