Good evening healthy readers!
First things first…congratulations to Peggy Rivera for winning the Forks Over Knives combo set (DVD and companion book)! And to Kiera Wells for winning the the Forks Over Knives DVD! For everyone else who entered…THANK YOU!!
And, speaking of giveaways…we seem to have gotten a lot of interest in them lately, not only from some people who want to give our readers things – but also from our readers, who want to receive things. Seems like a match, yes? So, we are working on coordinating some items, and we’ve decided that once our Facebook page is up to 2,000 “likes”, we will announce all of the fun things in our next giveaway! 
With our momentum, we think we can have a giveaway once every 2 weeks. Email us or comment if you have any thoughts, ideas, things you’d like to see us “giveaway”, etc. In the meantime, we are also working on making sure our website is as up to date as it can possibly be, so don’t forget to go to our Recipe page where you can search for recipes by ingredient, cooking method, or even by dietary restrictions. We also now have our HealthyMammas t-shirts up on the site, so check out our T-Shirts and More page if you are interested!
We are excited about the future of HealthyMammas and we look forward to growing WITH you because each and every one of you play such an important role in helping us spread the “healthy” word!!
Before I end this night on a relaxing, “Dandy” note, I wanted to share one quick recipe with you for these delicious Vegan Pumpkin Muffins. This recipe was given to me years ago by my wonderful friend Teresa. I have baked them many times over the years…it’s always been a family favorite of ours. I’ve also tweaked the recipe many times over the years…it’s gone through quite a transformation.
It originally called for vegetable shortening, all purpose flour, and white sugar. I’ve removed all of the oil, replaced the white flour with healthier whole grain flours, and replaced all of the processed sugar with natural sweeteners. I also added a “chia egg” (ground chia seeds combined with water) to add extra protein, fiber, omega’s, and calcium!
These make a tasty and healthy breakfast or snack. They are moist, flavorful with all of the added earthy spices, and sweet without being overly sweet. As with most baked goods…the texture and taste of these gets even better once they are allowed to sit overnight in an airtight container…it gives the flavors a chance to “meld” together. I baked a batch yesterday and they are already almost gone! We each had one for breakfast…Mia took one to school for snack time…and then both kiddos got into them again after school today! They don’t last long! Enjoy!
Health and Hugs! ~ Melissa
| Vegan Pumpkin Muffins |
Recipe type: Breakfast, Snack
Author:
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12 muffins
These flavorful, moist and delicious muffins make a wonderful healthy breakfast or snack! The texture and taste of these get even better once they are allowed to sit overnight in an airtight container…it gives the flavors a chance to “meld” together.
Ingredients
- 1 & 1/2 teaspoons ground chia
- 3 tablespoons water
- 1/2 cup maple syrup
- 1/4 cup brown rice syrup
- 1 small (or 1/2 large) very ripe banana (mashed)
- 1 cup canned organic pumpkin
- 1 cup whole wheat pastry flour
- 3/4 cup light spelt flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 tsp ground nutmeg
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Lightly spray 12 ct muffin pan. (I use a non-stick cupcake pan)
- Mix ground chia with the 3 tablespoons of water, whisk well and set aside.
- Mix all dry ingredients (except for cranberries) and set aside.
- In a separate bowl combine syrups, mashed banana, pumpkin, and chia “egg” (chia water mixture).
- Add dry ingredients to wet ingredients and mix just until combined.
- Gently stir in cranberries.
- Spoon batter into prepared pan, filling muffin cups approx 3/4 full.
- Bake for 25 minutes or until toothpick inserted in center comes out with only moist crumbs.
- Allow to cool on wire rack for at least 10 min before turning out to remove muffins from pan.
- Store in an airtight container.
- Makes 12 muffins
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My thoughts on Sugar and My Super Food Breakfast Bowl
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About Melissa
Looking forward to trying the new and improved version this weekend! Now I am craving anything pumpkin!!!!
I’m intrigued by your “chia egg”. I bought some to try it out. What is your experience with egg replacer? I saw two different brands at the store, but have never tried it. My classical culinary training has me skeptical about these products!
Hi Shana, I don’t have any experience with egg replacer simply because I’ve never used it. The typical egg replacer ingredient list has a lot of additive stuff that I can’t pronounce…and I try to steer clear of things I can’t pronounce.
I much prefer to go with something natural…in this case a seed…whenever possible. Plus, chia seeds are so crazy good for you…adding protein, calcium, omegas, and tons of other great stuff…so, I like the idea of adding them to my family’s diet whenever I can. Thanks so much for commenting and have a great day! 