Healthy Gluten Free Vegan Pumpkin Muffin Recipe

pumpkinmuffins
 

Since recently making an effort to eliminate gluten and dairy and other foods that cause inflammation from my diet, I definitely missed some of my favorite treats.  (I’m a girl who works out to eat. And while I eat pretty healthy most of the time, I did grow up in a family of bakers and baked goods are my weakness.) So, I was super duper excited when I figured out a way to make pumpkin mini muffins not only healthy, but gluten free and diary free and vegan! AND at only 40 calories a pop and less than 1 gram of fat each, these will satisfy your sweet tooth without ruining your progress!!

I just took a look at some basic pumpkin muffin/bread recipes and swapped out some ingredients.  Beware, these are ADDICTING!! Enjoy!!

 

INGREDIENTS

1 cup of oat flour

1/4 cup of coconut flour

1/4 cup of organic cane sugar

1/4 cup of baking Truvia or Stevia

1tbs pumpkin pie spice

1tbs cinnamon

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup unsweetened vanilla almond milk

3/4 cup of pumpkin

1tsp vanilla extract

 

Cinnamon sugar topping

1tbs coconut butter

Spinkle of cane sugar and cinnamon

 

DIRECTIONS

Preheat oven to 350 degrees. Mist mini cupcake pan with non-stick spray. Mix dry ingredients with wet ingredients. Drop a spoonful of mix into the mini cupcake tin.  Bake for approximately 15 minutes or until a toothpick comes out clean. Melt coconut butter. Mix less than 1/4 cup of cane sugar with a few dashes of cinnamon to your liking. Dip the top of each muffin the coconut butter, and then dip it in the cinnamon sugar mix.

Makes 24.40 calories a piece, less than 1g of fat.

 

 

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