Sometimes when my day feels too controlled, too black&white, too yes&no … I’m just craving some give&take … you know … something *chewy*. When this happens, I go for something that also gives my body eggs and nuts, fibers, omegas, antioxidants from the spices, and of course, a vegetable (pumpkin). A little good fat is added to help with nutrient absorption. This whole ingredients and no-added-sugar package ensures this ‘treat’ is giving my *body* as much in the long run as the joyful eating sensation might be giving my mouth and mind in the here-and-now.
Bake 350 degrees for 22 min. Recipe yields 12 cups.
- 4 eggs, whisked
- 1 TBL flaxseed meal, whisked into eggs
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/4 tsp nutmeg
- 1/4 tsp stevia liquid
- 1 tsp vanilla extract
- 1/2 tsp psyllium husk
- 1 1/2 cups almond flour
- 1 cup of canned pumpkin (I usually round up)
- 1/8 cup of melted coconut oil
Mix well, and use large spoon to fill into muffin cups. Bake @ 350 degrees for 22 min.
These freeze well! Which means you can double the recipe, get some quart freezer bags, put 6 muffins per bag (I suck out all the extra air just for good measure). Then, when I’m having ‘that kind of a day’, I get one out and let it thaw on the counter.