happy monday everyone! i hope you all had lovely weekends and are feeling ready to take on the week. i worked all weekend but somehow managed to be productive and have some fun, so it was definitely solid.
i’ve been resisting posting too many pumpkin recipes, or even making too many. that’s why this year i limited myself to one can of pumpkin. one can means fewer pumpkin creations and less pumpkin goodness, yes, but it also means i have to eat less of them which is a good thing. i swear sometimes having a blog makes me eat so much more than i should! i make full-sized recipes, which only i end up eating, leading to so much food! needless to say i eat more sweets than i should ;)
so when faced with 1/2 a can of pumpkin left after making my no-bake pumpkin mousse cake on thanksgiving, i decided muffins would be the perfect treat to make. not only are pumpkin muffins one of my favourites, but muffins freeze so well! meaning i could freeze most of the batch and not feel obligated to eat the entire batch within a week.
i made these at my parent’s house so the ingredients were made up of things i had left there after moving and wanted to use up. using what’s available forces you to get a little creative and these turned out so well, you would never be able to tell i was just trying to “clear pantry space” for my parents.
that being said, they have significantly more pantry space now than when i lived there. i guess not having to stock gluten-free flours and pasta in addition to their gluten-filled versions as well as ridiculous quantities of sunwarrior protein powders, chia seeds and various other superfoods helps too. there was space, something i’m seriously lacking in my new place. not that i’m complaining- can one really have too many superfoods ;)
holy side-tracked. back to the muffins- these muffins are delicious, healthy and sweet, everything you would want in a muffin. they aren’t gluten-free since i used some of my favourite kingston-local whole grain spelt flour to make them, but i bet you could substitute your favourite gluten-free blend with good results!
if you can have some gluten though, there are lots of reasons why spelt flour is a delicious and healthful alternative to wheat flour:
deep nutty flavour that works really well in baked goods
low in gluten
has a broader spectrum of nutrients compared to more inbred grains
excellent source of vitamin b2 manganese, copper and zinc
higher in protein then wheat
easier to digest than wheat- the gluten in spelt is water-soluble unlike wheat gluten which does not break down in water. this means it is degraded by heat and easily broken down by mixing action- this means chewing easily breaks down the gluten which allows your digestive enzymes and juices to work on the surface of the food. wheat forms a bolus in the digestive system, making it difficult to digest
the water-solubleness also makes spelt nice to bake with- no danger of over-mixing!
fewer digestive and inflammatory issues than with what- easier to digest and doesn’t contain some of the enzyme inhibitors wheat does which prevent complete digestion
so give spelt flour a try! you many find you feel better when eating it for many reasons above. plus it’s pretty darn delicious. bonus points for fresh-ground local spelt!
these make a great breakfast on-the-go or snack. especially tasty warm and spread with coconut oil/butter!
pumpkin oatmeal chocolate chip muffins (vegan, wheat-free, refined sugar-free)
inspired by these cinnamon pumpkin muffins from healthy happy life.
ingredients (12 muffins)
- 1 3/4 cup whole spelt flour
- 3/4 cup rolled oats
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 1/2 cups + 2 tbsp pumpkin puree
- 2 tbsp water
- 1/3 cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed well and set aside to gel)
- 1 tsp vanilla
- 1/2 cup chocolate chips
preheat the over to 350f. grease a 12 muffin tin, or use muffin liners.
mix all the dry ingredients in a large bowl and all the wet ingredients in a medium bowl. add the wet to the dry and mix until combined. fold in the chocolate chips.
spoon into prepared muffin tins and bake for 22 minutes, until golden brown and knife inserted comes out clean!
all spread with coconut oil, ready to devour!
I am sumitting this post to Wellness Weekends!
have a lovely day everyone!
oh and you still have a couple days to submit to healthy vegan friday, so definitely head over if you have a vegan recipe to share!