HEALTHY GLUTEN FREE PUMPKIN BERRY MUFFINS

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On Sundays, I usually make something healthy that I can have as a snack throughout the week.  Today, I decided I wanted muffins.  I went on Pinterest and saw a pin for 4-ingredient gluten free pumpkin muffins

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I was intrigued by the 4-ingredient idea, so I looked at the recipe, and it calls for a ready made muffin mix as one of the ingredients, so I can understand the recipe only requiring three others!  I decided I would stick with the pumpkin and gluten free theme, but my recipe has quite a few more ingredients than just four.  I made some adjustments to my basic muffin recipe and ended up with pumpkin berry muffins that are REALLY yummy!

The walnuts in this recipe are optional.  Hubby doesn’t like walnuts in his baked goods, so I made half of my muffins with walnuts, and the other half without.  Personally, I LOVE walnuts!  Not only because of the way they taste, but also because of how good they are for you!  Some of their health benefits include

  • An ounce of walnut contains 2.5g of omega 3 fats, 4g of protein and 2g of fiber.  This provides satiety which aids in weight management, helps keep heart disease at bay, is fantastic for expectant women as it can help to reduce the baby’s chances of developing food allergies, and can help fight stress and lower blood pressure
  • Walnuts contain melatonin which can help you to sleep better and regulate sleep patterns.
  • Walnuts are excellent for your hair. This is because of their biotin (vitamin B7) content that helps strengthen hair, reduce hair fall and improve hair growth to certain extent.
  • Another advantage of the B vitamins that walnuts contain is that it makes them great for your skin.  They can prevent your skin from free radical damage and prevent wrinkles and signs of aging.
  • The vitamin E and flavanoids in walnuts helped destroy harmful free radical chemicals that cause dementia.
  • Eating a handful of walnuts three times a week can result in living a longer life as well as prevent certain cancers like breast cancer and pancreatic cancer.

I am a huge fan of nuts in general, and walnuts are no exception, so I prefer these muffins with the walnuts, but if you don’t like them, you can leave them out.  You could also replace them with a different variety of nuts or seeds if you would like.

These muffins make a great healthy snack, or you can include them as part of a healthy breakfast.  No matter when you choose to eat them, they are delicious and good for you, so you can enjoy them without feeling guilty!

PUMPKIN BERRY MUFFINS – makes 12 muffins

Ingredients:

  • 2 Cups almond flour
  • 1/2 Cup coconut flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Aluminum free Baking Powder
  • 1 Tsp cardamom
  • 1/2 Tsp Sea Salt
  • pinch of stevia (amount is up to you depending on how sweet you like your muffins)
  • 6 Eggs
  • 1/2 Cup pumpkin
  • 2 Tbsp. Raw Honey
  • 1 1/2 Cups Fresh Berries (I used raspberries and strawberries, but you can use whatever berries you would like)
  • 1 Cup Chopped Walnuts (optional)

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Directions:

1.) Preheat the oven to 350 degrees, and line a muffin tin with muffin cups.

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2.) In a large bowl, combine all your dry ingredients (except walnuts).

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3.) In another bowl, combine all your wet ingredients and mix well (except berries).

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4.) Combine the wet ingredients in with the dry ingredients.  Mix well, then fold in the walnuts and berries.

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5.) Evenly distribute the batter to each of the muffin cups.

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6.) Bake in the oven at 350 degrees for 25-30 minutes till lightly browned.

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7.)  Remove from the muffin tin and allow to cool before serving.

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Enjoy! 🙂

Sources:

 

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