I love pumpkins baked goods. Although they remind me of fall, they are still comforting to me anytime of year. These are not vegan or gluten-free, but they are healthier than any store-bought version you are likely to find; and they are delicious. A great trick with muffins is to freeze them individually and then stick them in pack lunches to keep the other items cool as they thaw.
whole grain spiced pumpkin muffins
- 1/2 cup unsweetened apple sauce
- 1/4 cup honey
- 4 prunes
- 1 tablespoons unsulphered molasses
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup low-fat buttermilk
- 2 cup whole-grain pastry flour or whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
- In the food processor with the blade attachment, combine the apple sauce, honey, prunes, and molasses. Pulse until combined and the prunes are finely chopped.
- In a medium bowl, whisk the eggs and add the mixture from the food processor. Add the vanilla, canned pumpkin, and buttermilk.
- In a separate bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the flour mixture to the wet ingredients and stir just until combined.
- Divide the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
I had a great time shopping and mingling at Apricot Lane Boutique last week. They have a cute store with fun affordable women’s clothes and accessories. To follow them on FB, click here. AND they provided me with a fun giveaway for all of you: $20 to spend at Apricot Lane (it’s in Provo, UT) and a Good Works Make a Difference Bracelet ($44 value).
These bracelets are quite popular in Hollywood right now, but I think they are great because of the message and the good they are trying to do.
To enter to win, leave a comment below by midnight on Monday, May 7th. Good luck!
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JUICE FEAST? yes, you heard me right. I say feasting because I plan on drinking lots of yummy juice (I’m not trying to limit consumption for some quick weight-loss scheme). Next week, my husband and I (I don’t know how I convinced him to do it with me) will be feasting for 4 days on fresh pressed fruit and vegetable juice (organic, of course).
I have been feeling rundown lately. I’m tired, my head is foggy, and I’m not my usually cheerful self. I feel like I have constantly been reaching for the treats and my meals haven’t been living up to my high health standards. I need to clean-up, recharge, and get the taste of sugar off my tongue.
According to Sarah at my new roots, ” [Spring] is a good time of year to go on a juice diet because the weather is warming up so our bodies can take more raw foods, fruits and veggies are coming into season, and as the seasons make their transition outside, it feels so right to make one inside.”
I have done a cleanse once before. I ordered my juice from Blue Print Cleanse and it was great, but this time, I am going to save myself some serious $$ and have some fun by doing my own juicing. Do you have any recipes I MUST try?
It is good to prepare your body before so the the juice diet isn’t too much of a shock. You are more successful and it feels better if you “prime” your system a bit. What is the best way to get ready? Eat 100% GREEN: animal-free and sugar-free. Also, try to limit salt, oils, and wheat as much as you can the few days leading up. A green smoothie or two a day for about a week before and after the cleanse great.
I’m off to go plan my juicing…
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I love the tart flavor of fresh citrus desserts, key lime pie being one of my favorites. Blended with velvety coconut oil, the raw cashew base takes on an incredibly creamy texture, much like rich cheesecake. A bit of unrefined agave is all the sweetness these frosty bars require.
Click here to make these creamy bars.
This Thursday evening, I headed to a fun fashion event in Provo, Utah. If you are around, come and join me- I’m even donating a great giveaway of Pangea Organics beauty products. There will be other stuff to win, as well. What could be better than a chance to win free stuff and 25% off the entire store? For more information, visit them on Facebook. If you can make it, please come chat with me. I hope to see you there.
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protein bites
- 1 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 cup chocolate chips (or dried fruit)
- 1/2 cup natural peanut butter (or preferred nut butter)
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
Stir all ingredients together in a medium bowl until well combined. Let chill in the refrigerator for about 30 minutes. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated.
Makes about 20-25 balls.
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