Healthy Fall Muffins
Let me start off by being the first to say that I am terrible at measuring (cooking school taught me that), and even more so at writing things down. A�I am still learning to organize my ideas. So, please bear with me as I attempt to give you the closest recipe that I can. A�Keep in mind it is ok to go a little over, or a little under. A�Better yet, change, or add similar ingredient and personalize it for you.
These muffins were delicious, and they were gone the next day.
You will need:
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- 1 cup Pumpkin Puree (home made or store bought)
- A? cup Almond Butter (homemade or store bought)
- A? cup Chocolate chips (optional) (could use walnuts or pecans)
- 2 Large eggs
- A? cup Honey
- A? cup Rolled oats
- A? tsp. Baking soda (less is more. To much tastes gross)
- 1/8 cup Flaxseed (I add just for health purposes)
- A? tsp. Salt (less is more)
- A? tsp. Nutmeg (it tastes soooo good)
Additionally you could add cinnamon or allspice, I didna��t have any, so I didna��t add any.
A� A� A�Before my pumpkin plant rotted, it produced 3 little pumpkins.
Preheat your oven to 375. A�Cut the pumpkins in half, and scoop out the center. Place them face down on a cookie sheet (I use tinfoil so I have less dishes later). A�Bake for approximately one hour or until soft. A�Let the pumpkins cool, and then scoop the meat away form the skin. Put it in a blender, and voila pumpkin puree.
I dislike peanut butter with a passion, so I use almond butter. I did not have any almond butter, or almonds (or so I thought). A�I found a snack jar full of mixed nuts so I picked out all the almonds and spun them in the food processor till it was the consistency that I wanted.
My family complains when I put chocolate chips in my muffins, but I love chocolate, so I put those in the food processor too. A�There I go again being a sneaky chef. A�I thought it was brilliant, and tasted just like those little Justina��s packets of almond butter and chocolate.
A� A� A�Place all of the ingredients into the blender, and blend until smooth. A�Distribute the batter evenly into a prepared muffin tins, and bake at 375 degrees for about 12-15 minutes (I live in the mountains it might take less time if you are at lower altitude). A�Poke the center of a muffin with a toothpick. A�If it comes out messy you need more time, if it come out clean your muffins are done.
Let cool and enjoy!