Pumpkin, Apple, Carrot Muffins

made another AMAZING fall recipe and i’m sooooo happy with how it turned out! These muffins are a MUST TRY!! The combination of apple and pumpkin literally taste like fall exploded in your mouth!!

HEALTHY PUMPKIN, APPLE, CARROT MUFFINS

Prep time: 20 min Cook Time: 15 min

Serves: 15-18

Calories: 180 kcals

Ingredients:

1 cup gluten-free flour 1 cup almond flour 1/4 cup gluten free old fashioned oats 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 teaspoons ground cinnamon or pumpkin pie spice 1/2 cup brown sugar 2 eggs 1 cup pumpkin puree 1/4 cup melted coconut oil 1/2 cup unsweetened applesauce 1 1/2 cups grated carrots 1 1/2 cups grated apple 1/2 cup chopped walnuts, optional

Instruction:

1. Preheat oven to 375°. Grease 15-18 muffin cups.

2. In a medium bowl, mix together flours, oats, baking powder, baking soda, salt, pumpkin spice/cinnamon, & brown sugar.

3. In a large bowl, mix eggs, pumpkin puree, coconut oil, and applesauce until combined.

4. Stir the flour mixture into the wet ingredients, mixing until just combined. Add carrots, apple, and walnuts (optional) and stir until evenly distributed.

5. Evenly divide the batter between muffin cups, filling about 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it.

6. Cool in muffin pan for 10 minutes, then remove muffins from the pan to continue cooling.

Optional to top muffins with 2 Tbsp vanilla greek yogurt and chopped walnuts

Healthy Pumpkin Oat Recipe

Everyone happy fall is here raise your hand 🙋🏼‍♀️🙋🏼‍♀️ these HEALTHY PUMPKIN OAT COOKIES cookies are definitely fall vibey but really are perfect any time 🍪⁣

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The best thing about this new recipe is that is only 5 ingredients and are vegan + gluten free!!! They came out PERFECT 👌🏽

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Ingredients:

2.5 cups gluten free rolled oats 

1 cup pumpkin puree

2–3 tbsp maple syrup

1 tsp pumpkin spice/cinnamon

1/2 cup vegan chocolate chips

Instructions:

1. Pre-heat oven to 350 degrees.

2. Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.

3. Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.

4. Prepare a pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.

5. Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. (Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.)

Gluten-Free Blueberry Muffins

• Ingredients 1 1/2 cups all-purpose flour 1/2 cup almond flour 2 teaspoons baking powder 1/4 cup brown sugar 1/4 cup agave or maple syrup 1 banana, mashed 1 cup vanilla-flavored soy yogurt 1 cup blueberries 1/4 cup almond milk 1 egg

Instructions: In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined. Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Place baking cups in a muffin pan and divide the mixture evenly. Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour. Top with more soy yogurt, lemon zest, and blueberries if you want or just enjoy them by themselves.