Category Archives: muffins

pumpkin muffins

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happy saturday friends!

aren’t saturdays mornings just so perfect for pancake breakfasts and baking?

i did neither.
{i do have a recipe to share though}

but i did learn that turkey avocado wraps should be saved for lunch as opposed to eating them first thing in the morning.

it’s just not breakfast-y enough for me. and its kind of awkward with coffee.

coffee would have probably been paired better with these…

pumpkin muffins
{makes 12} 

- 1 cup whole wheat pasty flour OR unbleached all purpose
- 1/2 cup almond flour (i used bobs red mill)
- 1 T baking powder
 - 1 T cinnamon
- 1 tsp nutmeg
- 1/2 t sea salt
- 1 heaping cup pumpkin puree
- 4 T coconut oil, melted
- 3/4 cup milk
- 1 egg, room temp
- 1/2 cup agave OR sweetener of choice**
- 1 T vanilla extract

preheat oven to 400 degrees.
Sift dry ingredients into one bowl. Mix wet ingredients in a second bowl. Slowly incorporate the dry ingredients into the wet. I mixed in 1/3 at a time.
Evenly divide batter into 12 muffin cups. 
Bake for 25 mins or until toothpick comes out clean
{i moved mine to bottom rack for last 10 minutes}

**these muffins have just a hint of sweetness.

i enjoyed mine crumbled on top of greek yogurt and chia pudding.
{this was a week or so ago when I was still in my chia phase. i’ve moved on now.}

i realize, for someone who claims to not like pumpkin that much, i’ve kind of been eating a lot of it lately.

case in point: this happened yesterday.

pumpkiny smoothie
{1/2 cup water, 1/2 cup greek yogurt, 1 frozen banana, 1/3 cup pumpkin, 5 ice cubes, 1 T pumpkin pie spice}

and i can’t say i didn’t like it.

when theres an open can of pumpkin in the fridge i just have to find ways to incorporate it.

i also tried mixing it into my scrambled egg whites yesterday…and i can tell you – that was definitely not a keeper.
blech.

are you a fan of pumpkin? how do you use up leftover pumpkin?

chocolate banana almond muffins

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what do you do when you have a bag of almond meal & bananas that need to be used up?
easy, you bake!

i searched ‘almond flour‘ on my handy dandy whole foods market recipes app and found a delicious sounding banana apricot muffins recipe that was pretty much just what i was looking for.

i made a few substitutions according to what I had on hand…

chocolate banana almond flour muffins
{adapted from this recipe}

 - 4 small bananas, mashed
– 3 T olive oil
– 1/4 cup honey
– 2 eggs, room temperature
– 3/4 T baking soda
– 1/4 t sea salt
– 3 cups almond flour, i used bobs red mill
–  1/4 – 1/2 cup semi sweet chocolate, chopped
– 1 small banana sliced

preheat oven to 325F
in bowl 1, mix together – mashed banana, olive oil, honey, eggs
in bowl 2, mix together – baking soda, salt, and almond meal
mix bowl 2 into bowl 1 and gently fold in chocolate and sliced banana
spoon batter into muffin tin and bake for 25-30 mins or until toothpick comes out clean

the muffins are in no way low-calorie if that’s what you’re looking for, but they’re full of hunger satiating qualities from the almond flour and so perfect for breakfast or a mid afternoon pick-me up.  the bananas sweeten them naturally and the chocolate gives them an extra kick of sweetness.

 enjoy!

what would you make with a bag of almond flour and ripe bananas?

Sunny & Shady

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This weekend has been the perfect mix of sunny & shady.

Saturday was a gorgeous day – Sunny with a slight breeze.

Perfect for spending time outdoors, first at a yoga hike, than outside Whole Foods drinking fresh juice and eating good food in the sun.

Especially when it’s with good company!
(hi roomie!!)

Carrots, apple, kale, spinach, ginger, broccoli, celery. I think? I can’t remember. But it was good!

A whole mishmash of goodies from the food bar – Roasted parsnips, carrots, & brussel sprouts, steamed kale, steamed broccoli, green onions, jalapeños, brown rice, channa masala, edamame, hummus, green olives, and a hard boiled egg.

We finished off our meals with some vegan pumpkin pie from the dessert bar.

This was my first time eating vegan pumpkin pie and it was SO good.

Saturday night ended with some intense thunderstorms (my fave) and hail (not a fan), which led to a cloudy and overcast Sunday.

[Maybe the sky was crying over the Texas Rangers loss last night?]

I know this sounds depressing, but I love overcast Sundays, especially during the fall. It just brings with it such a cozy feeling!

And it’s perfect for brunching. Which you know I lovee.

So today, I had brunch with my brunch buddy (who apparently took down her blog! :( ) at Bolsa, a cute little restaurant that tries its best to be locally sourced.

I kept it simple with an egg & roasted red pepper sandwich.

Still on my egg kick, I guess.

The rest of my Sunday, so far (since it’s still Sunday), has been spent mostly indoors sipping roasted tea and eating chocolate pb muffins.

The remaining part needs to be spent studying for midterms. I have yet to get to that part…

I hope everyone had a lovely weekend!

What did you do this weekend?

Do you like green juices?