Best Healthy Pumpkin Muffins
What about sugar?
Our sugar detox kicks off today so its rather ironic that I’m posting a recipe for muffins. When I think muffins, I think huge, delicious, and full of sugar. BUT these muffins have no refined sugar and are both gluten-free and vegan. Too good to be true? Nope!
You could say they are the best healthy pumpkin muffins EVER. Because anything with chocolate is delicious, am I right? The key to these pumpkins is sweetening them with raw, plant-based ingredients like raw honey.
I added in just a bit of chocolate sweetness using Enjoy Life Brand, which are delicious dairy and soy free chocolate chips (don’t knock it til you’ve tried it!) I am almost always a sweet breakfast eater, so if I’m not munching on a quinoa bowl or this yummy granola recipe, I’m going to be grabbing one of these muffins! Also!! These muffins are KID-FRIENDLY! My daughters loved them. I’m even thinking you could do a hidden-veggie in these muffins and totally fake out your kids. Mixing in some pureed carrot in place of the pumpkin would be a great way to get some veggies in your little ones!
Don’t forget to do this!
I forgot to spray my baking cups! I think spraying these lightly with some coconut oil would have had them coming out of their baking cups a little easier. That didn’t stop my girls from licking the muffin out of the cups though. Yep, they are that good!
So I’m curious, are you still on the pumpkin train? And are you more of a savory or sweet kind of a breakfast eater?
Best Healthy Pumpkin Muffins
Preheat oven to 350 degrees. Lightly spray muffin liners with coconut oil and place into muffin tray. Combine dry ingredients and mix well. Separately, mix together the pumpkin, coconut oil, maple syrup, and eggs until well incorporated. Stir in chocolate chips. In parts, add in dry ingredients until just moistened. Using an ice cream scoop, fill muffin cups 3/4 way full. Bake for 15-25 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Easy Homemade Granola
Gluten-free, Paleo, and Vegan! I’m slightly granola obsessed and in the fall time, I just want something in the morning that is warm and satisfying!! I’ve you’ve been following my social media, you know I’ve been all about the quinoa jars! I’m definitely a creature of habit, but sometimes I like to mix things up too! What could be better than easy homemade granola?
I’m a huge oat fan and one of my favorite all-time breakfast recipes is overnight oats!
But lately I’ve been itching to switch it up, so I figured what could be better than a batch of homemade granola? What I love about this recipe is that it is so versatile! I’ve made it with almonds and dried fruit, or just kept it to gluten-free oats and a mixture of nuts!
One of my favorite places to shop is Whole Foods because I can pick up a variety of nuts and seeds in their bulk section and get enough variety and exactly what I need! This easy homemade granola included a variety of nuts including almonds, pepitas, pecans and walnuts. You could also throw in sunflower seeds, flaxseed, or really anything you find in the bulk section that you like! I used Bob’s Red Mill Gluten-Free oats for this! Whole Foods sells a ton of different gluten-free options, but if you’re lazy like me, you can just find it here on Amazon! If it’s on Prime, its going in my cart. Easy and fast for the win!
My plan for the week is to top this granola with some dairy free yogurt (Silk and So Delicious are my favorites!) and some fresh berries! What is your go-to breakfast in the morning? Comment below and let me know!
Easy Homemade Granola
Mix all ingredients into a bowl and spread onto a cooking sheet sprayed with coconut oil spray. Bake at 300 degrees for 45 minutes, flipping halfway. Let cool and harden and then break into pieces
Anyone else out there Aldi super fans? I’m really impressed by their quality of produce and organic and all natural selection. I know that one thing that intimidates a lot of people from eating healthier is the cost! So I decided to share with you a week of meals (breakfast lunch and dinner) of mine where I do the majority of my shopping at Aldi. You can literally get EVERY item in this meal plan at Aldi!
Breakfasts for the week
I like to do 3 breakfasts for a 6 day span. That way I’m getting a variety, but meal prep isn’t super challenging.
-Scrambled eggs with sautéed veggies (2 eggs, assorted veggies sautéed in light cooking spray)
–Cooked bulgur parfait (this recipe but swap bulgur for wheat berries)
Lunches for the week
Similar to breakfasts, I find that prepping 3 different meals and rotating throughout the week cuts down on prep time and still keeps things interesting.
–Fixate Chicken Salad
–Fixate Cobb Salad
Dinners for the week
I meal plan monthly and try to make no more than 4 meals per week. I love leftovers and cleaning out the freezer whenever I can. Depending on what we’re eating I usually throw in a steamed veggie or side salad and some fruit for the kiddos!
-Burrito Bowls (rice, chicken, taco fixins’! all measured using 21 Day Fix containers)
–Sausage and Kale Pasta
-Turkey BLTs – (3 pieces cooked turkey bacon, lettuce and tomato, toasted Ezekiel bread)
I usually try to do something fancier on the weekends if I have time. Yesterday I made cauliflower pizza and although the prep is kind of long, its definitely worth it if you have some time!
Meal prep and planning has literally shaved hours off of the meal process for me. I save old meal plans and just reuse and recreate based on a new month! We’re ready to go for this week!
If you’re stuck in a rut or totally lost with meal planning shoot me an email at firstname.lastname@example.org and I can help you with some tips to get started!
One of my Instagram followers shared with me a totally addictive YouTube channel, The Domestic Geek, that had all of these interesting and unique recipes! One of the videos showed an different overnight oats recipe that could be adapted for lots of different flavors! I don’t know about you but having a filling breakfast is one of the things that sets me up for success for the day! I also like trying different things, and if you can make it easy then I’m all for it! Its been 3 days of overnight oats now for us. Suffice it to say, I’m obsessed.
Use what you have
I’m all about using what I have on hand when trying a new recipe or finding something to make in a quick pinch. One of the options she gave was for banana nut bread. This one was my favorite! Some of the recipes included fresh berries so I haven’t had the chance to give those a try yet, but hopefully once berry season is in we can give those a whirl.
I was inspired to try my own recipe! I’m a huge bulgur fan and one of my favorite bulgur parfait recipes is PB&J bulgur. I decided to take a spin on the original recipe provided by The Domestic Geek, and make my own version!
The ingredient lineup
1/3 cup rolled oats
2 TB almond milk
1 tsp chia seeds
1/4 cup vanilla greek yogurt
1/2 purple container red grapes
1 tsp peanut butter
sprinkling of cinnamon
I then layered each of the ingredients in a mason jar, covered them, and let them sit in the fridge overnight. Note: you can also wait to add the grapes til the morning. I didn’t and I think I would like this even better if the grapes were a little cold 🙂
When I woke up I heated them up for 60 seconds in the microwave and had a delicious, peanut butter and jelly overnight oat. I’m on a roll and am going to try some other combos! Have you made overnight oats before?? What combos should I try out? COMMENT below and let me know!