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Pumpkin Chocolate Chip Muffins

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I am a reformed pastry fiend. I distinctly remember having my first croissant as a child during a family vacation on Martha’s Vineyard. It was unforgettable and I was forever hooked. The problem is, I am no longer a string bean of a girl, growing taller by the day. And simple carbs leave me feeling hungry 40 minutes later.

These days, I love baking with almond flour or coconut flour. They’ve got more protein, fewer carbs, and they feel dense (in a good way). This recipe is based on the Almond Muffin Mania recipe from nutritionist and chef Rebecca Katz. Sofia and I have made them several times and Jason loves them so much, they’re gone within 24 hours! They’re also refined sugar-free.

Sidenote: I did a podcast with Katz about cancer-fighting foods that you can listen to here. This recipe is from her cookbook, The Cancer-Fighting Kitchen.

Pumpkin Chocolate Chip Muffins
Makes 24 mini muffins
A quick note: I’ve tried these with pumpkin puree and also with canned pumpkin. I try to steer clear of cans because there are often traces of BPA found in cans, but I was able to find one that said it was a BPA free liner. (Let’s hope it was the truth!) The canned pumpkin has a better consistency for this recipe. If you use pumpkin puree, I suggest straining some of the liquid out and omitting the milk.

INGREDIENTS
1 1/2 cups almond meal
1/2 cup spelt flour
1 tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup coconut palm sugar
1/2 cup canned organic pumpkin or organic pumpkin puree
1/4 cup organic milk, almond milk, rice milk, or soy milk
2 organic eggs
1/4 cup unrefined virgin coconut oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup chocolate chips (I use TCHO disks 66% baking drops roughly chopped)

Preheat the oven to 350 degrees F. Prepare a mini muffin tin by generously oiling each cup.

Combine the almond meal, spelt four, baking powder, coconut palm sugar, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the pumpkin, milk, eggs, oil, vanilla, and spices and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula. Fold in the chocolate chips.

Spoon the batter into the muffin cups filling each about three quarters full. Bake for 13-15 minutes, until muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife round the sides of the muffins to loosen them before turning them out.



6 Comments

  1. Sounds delicious.
    You write they are glutenfree but it is spelt as one ing. and that is wheat as far as I know and containes gluten.
    Namaste
    Annilie

    1. Yes, Annilie — spelt is not gluten-free. Totally my mistake. I keep meaning to try coconut flour as a sub for the spelt. But for now — I’ll amend the post! Thanks! Andrea

  2. This states these are Gluten Free muffins – Spelt is Not GF! I wonder if the recipe in the cancer cookbook states that they are GF? This is why we all must educate ourselves and not rely on others’ information, but do our own research.

    1. Ack! So sorry. You’re right. I keep meaning to sub coconut flour for the spelt…but for now, you are 100% correct! I will amend. All best, Andrea

  3. Hi there. Tried this recipe and turned out to be fabulous muffins (even without pumpkin puree).

    However, I was curious to see some discussion here focussing on gluten free ingredients. Google tells me that gluten free is not really recommended unless you have to (Coeliac). However, there seems to be a fitness fad that gluten free is a low calorie and/ or healthier choice. Infact wheat floor is known to have more fibre and minerals than spelt flour.

    Vey interested in knowing others’ views on the topic.

    Thanks for the recipe though. Its fantastic.

    1. Hi Ankush — I’m so glad you enjoyed the recipe! Thanks for writing. Yes, Celiac is obviously the most serious form of gluten intolerance. But, I think some folks have tried going gluten-free and simply feel better. They lighten their “gluten-load” and may experience less inflammation or digestive distress. This is the case for me — my allergy symptoms really dissipate when I lighten up on refined flour. I also prefer almond and/or coconut flour because they’re higher in protein and lower in carbohydrates than regular flour, so I feel more satiated after eating them. If you prefer wheat flour, my guess is that you could try to substitute it for the spelt flour if you prefer. I’m not sure how different the texture would be. Thanks for writing in, Andrea

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