FESTIVE FOODIE SERIES: NO TRICK HEALTHY HALLOWEEN MUFFINS!

October 19, 2015

Trick or treat! I know it’s a few weeks early, but being that Halloween is my all time favorite holiday I’m dedicating the next few weeks to festive fall and Halloween recipes. I’m having the Halloween itch a few weeks early and racked my nutritional brain to create a fat burning recipe for No Trick Healthy Pumpkin Muffins just for you!

 

  • This recipe is Vegan, Gluten Free, No refined sugars and is in low in sugar. If you are allergic to almonds you can replace the almond milk with coconut milk, and coconut flour, and cashew butter or sunbutter

 NUTRITIONAL BREAKDOWN OF THE MACROS

 

Carbs: Gluten Free Cooking Oats and Pumpkin Puree

Protein: Almond Milk, Almond Butter, Almond Flour, and Flax Seed

Fiber: Pumpkin, Flax Seed

Healthy Fat: Almond Butter, Flax Seed

Natural Sugar: unsweetened Apple Sauce, Date Sugar, and Xylitol/STEVIA

 

#zenonaplate Almond Pumpkin Muffins (GF,Vegan)

 

Prep time: 10 Minutes,  Cook Time : 35 -40 Minutes  Serves 11 Muffins

Nutritional Information: 125 Calories for 4 ounce muffin 125 calories, 3 grams of fiber, 3.5 grams of protein, 5 grams of Natural Sugar 

 

 

 

 

Ingredients​

 

1 cup of Gluten Free Cooking Oats

½ cup of almond flour- gluten free

½ tablespoon of baking soda

¼ teaspoon of salt

¼ tsp of ginger

½ Tablespoon of almond flavoring

1 Tablespoon of pumpkin spice

¼ cup of vanilla almond protein milk

2 tablespoons of Flax seed

¼ cup of Organic  Almond Butter – replaces the oil in recipes

2/3 cup of unsweetened apple sauce

¼ cup of date sugar

1 1/3 cup of Organic Canned Pumpkin Puree

2 Tablespoons of Xylitol or Stevia

 

Extra Virgin Olive oil- to grease the pan

 

Half a cup of sliced almonds

 

 

Directions:

Preheat oven to 350 Fareinheit.  Gather all ingredients and start with all the dry ingredients in one bowl except the sliced almonds.  Then add all the liquid ingredients to the dry ingredients and stir until the dough is in consistent form. Then take a large muffin pan and grease the pan with olive oil and then take a large spoon or ¼ cup of batter and pour into individual muffin holders. Then take a spatuala and smooth over dough on top making it smooth and even. Put in the oven for 40 minutes if you want it golden brown and a bit crispy, but if you want less then take out around 35-36 minutes. Then refrigerate for 25 minutes and top with sliced almonds.

 

Please reload

Please reload

Tag Cloud

All Designs by Michelle Lynn

ALL MATERIAL FOR Zen Food Plan is SUBJECT TO copyright with

THE ZEN BRAND LLC

0-1.jpg
Instagram-cutout.png
facebook-cutout.png

Austin, TX, & South  Florida | zenfoodplan@gmail.com

mainpictureforsite.JPG