I have recently been on a rigorous elimination diet to heal my gut from years of trauma and recent diseases such as E. coli, H-Pylori, Parasites, inflammation, and much more. It has not been easy to find store-bought foods that satisfy my cravings for bread and carbs and the sweetness of baked goods. So, with my strong-willed personality to figure it out, I have been experimenting with recipes I find online to modify them to my diet needs.
This recipe is gluten-free, dairy-free, egg-free, vanilla-free, olive & avocado oil-free, and cinnamon-free. All ingredients cause my body inflammation (to name a few).
I probably won't share recipes often, but be on the lookout when I do!
A fun fact new followers won't know about me:
As a former Personal Trainer with over five years of experience and triple-certified in fitness nutrition, I know how the body functions and reacts to the food we consume. Although I must confess that I have difficulty implementing my advice, until recently, I have been forced into a situation where I do not have a choice but to implement.
I have reignited an interest in nutrition and gut health since I was diagnosed with many gut diseases in April. If you haven't read the story, you can do so here: https://kelseymiranda.wixsite.com/kelseymiranda/post/trust-your-gut.
These muffins are great for on-the-go snacks, breakfast, or a side for any fall-favorite dish! Or year-round if you are that pumpkin obsessed 😉. Once they are baked, allow them to cool thoroughly, and place them in a freezer-safe container if you don't eat them all in just a couple of days! Pull them out the night before you want to eat one and place them in the microwave for about 15-20 seconds. Or go from frozen to microwaved in about 30-60 seconds! They will stay good in the freezer for 3-6 months.
Let's get to baking! 👩🍳
Ingredients:
1 1/4 cups almond flour (can use regular gluten-free all-purpose flour)
1 cup gluten-free cornmeal
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1 can organic pumpkin
1/4 cup pure raw honey
2 tbsp. Ghee
Directions:
Preheat your oven to 400°
In a large bowl, combine all dry ingredients: almond flour, cornmeal, baking powder, cloves, ginger, and nutmeg. You may also use cinnamon if you would like or even add in vanilla. If I could, I would!
3. Combine applesauce, pumpkin, almond milk, and honey in a separate bowl.
4. Pour the wet ingredients into the dry ingredients, stirring or using a hand mixer, till all ingredients are well combined and no glumps are present. I do not have a fancy mixer. My mixing beaters are broken.
5. Scoop 1/4 cup of the batter into a standard 12-cup muffin pan (spray or grease if not nonstick). If you use 1/4 cup per muffin, this recipe will make 19 muffins.
6. Bake approx. 16-18 minutes, or until cooked through. If you use the toothpick trick, these muffins are super moist, so some residue on the toothpick may still occur.
7. Allow to cool and serve warm with more ghee and honey or plain if you please! I do recommend more honey for the win!
Nutrition Facts:
Serves 19
Serving size: 1 muffin
If you try these, let me know!
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Would you try these muffins?
Yes!!
NO.
Yes, but I will modify it.
𝒟𝑜𝓃’𝓉 𝓎𝑜𝓊 𝓀𝓃𝑜𝓌 𝓉𝒽𝒶𝓉 𝓎𝑜𝓊𝓇 𝒷𝑜𝒹𝓎 𝒾𝓈 𝒶 𝓉𝑒𝓂𝓅𝓁𝑒 𝑜𝒻 𝓉𝒽𝑒 𝐻𝑜𝓁𝓎 𝒮𝓅𝒾𝓇𝒾𝓉 𝓌𝒽𝑜 𝒾𝓈 𝒾𝓃 𝓎𝑜𝓊, 𝓌𝒽𝑜𝓂 𝓎𝑜𝓊 𝒽𝒶𝓋𝑒 𝒻𝓇𝑜𝓂 𝒢𝑜𝒹? 𝒴𝑜𝓊 𝒶𝓇𝑒 𝓃𝑜𝓉 𝓎𝑜𝓊𝓇 𝑜𝓌𝓃, 𝒻𝑜𝓇 𝓎𝑜𝓊 𝓌𝑒𝓇𝑒 𝒷𝑜𝓊𝑔𝒽𝓉 𝒶𝓉 𝒶 𝓅𝓇𝒾𝒸𝑒. 𝒮𝑜 𝑔𝓁𝑜𝓇𝒾𝒻𝓎 𝒢𝑜𝒹 𝓌𝒾𝓉𝒽 𝓎𝑜𝓊𝓇 𝒷𝑜𝒹𝓎. 𝟣 𝒞𝑜𝓇𝒾𝓃𝓉𝒽𝒾𝒶𝓃𝓈 𝟨:𝟣𝟫-𝟤𝟢
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