Pumpkin season is upon us! I’m creating a healthier version of pumpkin muffins that you don’t have to feel guilty about eating. I don’t follow a gluten free diet but like to experiment with different flours from time to time. I went with almond flour since I haven’t used it in quite awhile. Almond flour is lower in carbs and higher in fat than most flours and gives a moist texture to muffins. Which is exactly why I wanted to use it in my pumpkin muffins.
My mom makes the best pumpkin bread, but she admittedly uses a stick of butter and lots of sugar. What makes her bread so good is how moist the bread is. Seriously makes a big difference. So in trying to recreate her bread (but healthier) I made sure to have a good amount of pumpkin puree, natural sweeteners (honey, coconut sugar & applesauce) and the savory almond flour.
Recently I picked up some gluten free flour to experiment with by enjoy life. I’ve been adding it to my homemade pancakes and really enjoy it. This is a nice option to have if you’re looking for a gluten free flour.
If you have pumpkin spice on hand then feel free to use that in place of the spices I listed. I haven’t had a chance to pick some up yet and have been looking forward to making these pumpkin muffins. These aren’t overly sweet and could be amazing with some cream cheese frosting or simply with your morning coffee. Enjoy!
Gluten Free Pumpkin Muffins
- 1 cup almond flour
- 1/2 cup gluten free all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin
- 2 eggs
- 2 tblsp honey
- 1/4 cup applesauce
- 1/4 cup coconut sugar
- Mix dry ingredients together in big bowl.
- Beat eggs in smaller bowl. Add pumpkin, vanilla, honey, applesauce and coconut sugar. Mix until blended.
- Combine wet ingredients into dry and slowly blend. Be careful not to over-work the mixture.
- Bake at 350 for 16 minutes or until toothpick inserted is clean.
- Makes 12 muffins.
The summer is fast approaching and fresh zucchini and blueberry bushes are starting to bloom at the local farms. My garden isn’t really big enough for zucchini so I tend to get them from friends or farm stands. There are so many meals and baked goods to make with zucchini. I love that it’s mild in flavor with low calories and can be used as a substitute for pasta on occasion. Blueberries are another fruit that’s showing up at our farm stands as well and who can’t resist some fresh big blueberries? My little guy calls them “bluebears” and it’s simply adorable.
When I was younger my nana used to bring us blueberry picking every year. She made sure we got the biggest ones and our buckets were full to the brim. Then we’d go back to her cute house in the woods and eat a big bowl of blueberries, milk and sugar. Yup- it was the best. I thankfully got to bring my youngest son blueberry picking with her one summer. Now that she’s passed away, I still make it a point to bring the kids blueberry picking to remember her as well as show them where their food comes from.
Once the blueberry bushes are ready you can bet we’ll be out there picking and making these muffins again! I usually have all of the ingredients on hand so they’re easy to whip up when we’re needing some comfort foods. Maybe this year I’ll let them have her infamous blueberry, milk and sugar treat.
I made these muffins healthier by using a combination of whole wheat and all purpose flour. It takes some density out of the muffins and still makes them taste like they come from a bakery. I don’t like using white sugar so I use coconut sugar and maple syrup to sweeten them up. The banana and coconut oil is a substitute for oil in traditional muffin recipes. Zucchini adds a bit of vitamins and minerals to sneak in there as well. Next time you go blueberry picking, save some for this recipe!
Healthy Blueberry Zucchini Muffins
- 1 cup blueberries
- 1 cup shredded zucchini (water removed)
- 1 medium banana
- 1 egg
- 1/3 cup coconut oil melted
- 1/3 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- pinch of sea salt
- Preheat oven to 350.
- Mix egg, coconut oil, coconut sugar, maple syrup and vanilla extract in small bowl.
- Grate zucchini and squeeze out liquid.
- Add mashed banana and zucchini to wet ingredients above.
- In separate bowl mix flours, baking powder, baking soda and salt.
- Gently fold wet ingredients into dry and mix.
- Add in blueberries and combine.
- Line muffin tin with liners or spray with coconut oil. Spoon mix into cups and bake for 15 minutes.