Autumn is right around the corner which means…pumpkin season is here! These pumpkin spice muffins are a delicious way to kick off the autumn season. This recipe is full of clean, simple ingredients. Enjoy!
Preparation + Cook Time: 45 minutes
Makes 12 muffins
- 1 15 oz can of pumpkin puree
- 1/2 cup of maple syrup
- 1/2 cup of cashew butter
- 2 Tbsp of coconut oil
- 1.5 cups of oat flour (buy gluten free oat flour for gluten free option)
- 1 Tbsp of chia seeds
- 2 tsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- pumpkin seeds for topping
- Set the oven to 375 degrees Fahrenheit.
- In a large bowl, mix together all of the wet ingredients first: pumpkin, maple syrup, cashew butter, and coconut oil.
- Then, mix in the dry ingredients: oat flour, chia seeds, cinnamon, nutmeg, baking soda, and baking powder.
- Fill your muffin tray with cupcake liners.
- Evenly fill all 12 cupcake liners with batter.
- Top each muffin with pumpkin seeds (or whatever topping you prefer!)
- Bake in the oven for 30-32 minutes.
- Remove from the oven and cool for 10-15 minutes before eating.
Benefits of this recipe:
-Pumpkin is rich in vitamin A, full of powerful antioxidants, is high in fiber which helps in digestion, improves eye health, and boosts muscle function.
-Oats help improve blood sugar, can help lower cholesterol, lowers the risk of colon cancer, and provides antioxidants.
-Chia seeds are high in fiber, high in omega-3, high in quality protein, may reduce blood sugar levels, and may reduce chronic inflammation.
Bananas and coconut are two of my favorite foods to make treats with! These tasty banana-coconut cookies are baked with super healthy and nutritious ingredients. They are soft and slightly cake-like, similar to a muffin top texture. I actually will eat these for breakfast or for a healthy snack. Enjoy!
Makes about 13 cookies
- 2 Ripe Bananas
- 10 Pitted Medjool Dates
- 1 T Chia Seeds
- 3 T Melted Coconut Oil
- 1/2 C Cashew Butter (unsweetened)
- 2 t Vanilla Extract
- 1 C Coconut Flour
- 3/4 C Unsweetened Shredded Coconut (plus a few extra tablespoons for garnish)
- 1 t Cinnamon
- 1 t Baking Powder
- 1/2 t Salt
- Put the 10 dates in a small bowl. Cover with water for 20 minutes until they are softened. Drain the water from the bowl. Set the dates aside.
- Preheat the oven to 350 Degrees Fahrenheit.
- In another small bowl, mix the 1 T of chia seeds with 2.5 T of water and let it sit for 5 minutes until it becomes a gel-like substance. Set aside.
- In a blender or food processor, blend the dates with the 2 bananas, 3 T of melted coconut oil, and 1/2 C of cashew butter until it is smooth and creamy. Transfer the mixture to a mixing bowl.
- Add the 2 t of vanilla extract and the chia gel. Mix with an electric hand beater.
- Now add the dry ingredients: 1 C coconut flour, 3/4 C Shredded Coconut, 1 t of cinnamon, 1 t of baking powder, and 1/2 t salt. Mix with the beater until a smooth dough is formed.
- Line a baking tray with parchment paper. Take a scoop of the dough and roll it into a cookie shape. My scoops are about 2 tablespoons in size. Line the cookies on the baking tray. Continue doing this until all the dough is used. Sprinkle each cookie with shredded coconut.
- Put the baking tray in the oven and bake for 30-32 minutes. The cookies should be golden on the outside and soft on the inside when they are ready.
Benefits of this recipe:
-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.
-Dates have high levels of soluble fiber which optimizes digestion. They also decrease cholesterol, boost energy, and boost bone health.
-Shredded Coconut and Coconut Flour contain a good source of iron, zinc, protein, and fiber.