Eat Well, Be Well, Live Well

These muffins are moist, low in sugar and make a great afternoon snack or breakfast addition. I’ve been making them gluten-free as well as dairy-free, but you can make them either way with great results. While they may not be as healthy as carrot sticks and spinach dip, they’ll likely be more popular with your friends or family, and they pack a good amount of fiber, protein and Vitamin A.

1/3 cup sugar

1/4 cup coconut oil, melted

2 eggs

3/4 cup pumpkin puree (use 100% pure pumpkin puree–unsweetened)

1/4 cup coconut milk

1 1/2 cup flour (use whole-grain barley flour or a mix of barley and oat to maximize nutrition, or make gluten-free using 1 cup all-purpose gluten-free flour and 1/2 cup almond flour)

3/4 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/3 cup finely chopped walnuts or pecans

1/3 cup semi-sweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a standard muffin pan (12) or mini muffin pan (24) or fill pan with muffin cups. Whisk together the first five ingredients in a small mixing bowl. Blend together the flour, baking powder, soda and spices in a medium bowl. Add the wet mixture and stir until just blended. Fold in the nuts and chocolate chips. Spoon into pan. Bake for 20-25 minutes (less for mini muffins) or until an inserted toothpick comes out clean.  Enjoy!