Two words: Healthy Muffins. Those don’t go together do they? How can a fresh, delicious, sweet muffin be “healthy”?
Oh but they can be. We’re about to shatter some stereotypes right here. After the initial cookie mishap, I decided to redeem myself by following a recipe to a T (what does that saying actually mean anyway?). As I am moving out of Mod 24B soon (gasp!), I scrounged around for random items that I could turn into something yummy. And lo and behold, I had the proper ingredients to make these babies, courtesy of Chocolate Covered Katie. I don’t know if you can tell yet, but I’m pretty obsessed with her recipes.
Anyway, these muffins were perfect because they were gluten-free to begin with, which meant no spontaneous substitutions. And they’re healthy! Like they have no refined flour and very little refined sugar, and they contain a solid helping of vegetables to boot! I was trying really hard to make sure they came out right, so I didn’t change a thing about the recipe, except I added chocolate chips on the top, which is pretty harmless 🙂
Here is the recipe~
- 1/2 cup pumpkin puree (I used canned pumpkin pie filling–no need to be fancy!)
- 1 15 oz. can of white beans
- 1/4 cup of honey
- 2 tsp. vanilla extract
- 2 1/2 tsp. of sugar
- 1/2 cup quick oats
- 1/4 cup of nut butter (I used peanut butter because yum)
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda (Try to get an accurate measure on this one)
- Any toppings! Chocolate chips, walnuts, dried cranberries…
- Heat oven to 350 degrees.
- Drain and rinse the beans very well, to get rid of any lingering bean taste. Pat dry.
- Combine all ingredients in a food processor or blender. You may have to occasionally stop the blender and stir the ingredients, and then restart it.
- Spoon batter into lined or greased muffin tins. The batter will be thick, almost dough-like.
- Top with chocolate chips or other toppings if you want 🙂
- Bake for 18 minutes. They’ll look underdone, but take them out anyway because they continue to solidify as they cool.
- The texture should definitely be fudgy, kind of like a brownie as opposed to cake.
This was a baking success! It was good to have a win in the kitchen after my attempt at chocolate chip cookies. But hey, it was a learning experience and now I am extra careful about reading directions whenever I’m baking.
Not sure what the next post will be about, but it’ll come ~after~ graduation…yikes!
So when you read my blog next I’ll be a bona fide college graduate 🙂
Peace, Love, and Secret Vegetables,