If you know me you know that I’m not a very healthy baker or eater. But I figure that if I can run around with a couple of healthy people, some of their good cholesterol and vibes just might rub off on me. Cecilia is probably one of my most healthy friends. She walks and pushes her Fitbit to the limit. Her recipes are ones in which the folks on the biggest loser would be proud to serve. She and I are complete opposite in our cooking but she puts up with and indulges me when they come to see us. This recipe is one she sent when she read that I was going to post at least 2 healthy recipes this month. I have been so busy baking strawberry pies,chocolate almond pies, lemon and orange cakes that I almost forgot that I said I would post a healthy recipe. So before I go to the kitchen to make cream cheese frosting, here for you crazy, healthy size 4 people is my second healthy recipe. Cecilia assures me that they are delicious. I have to admit, everything I have eaten that she made has been wonderful. She got this recipe from her niece Rebecca. Thank you Rebecca for allowing me to share this.
Makes 12 muffins
1/4 cup coconut oil
1/3 cup unsweetened apple sauce
2/3 cup honey
1 teas vanilla
1/2 cup organic pumpkin puree (canned)
1 heaping cup oat flour (directions on this below)
2/3 cup cocoa powder
1 teas salt
1 teas baking powder
1 teas baking soda
3 tables unsweetened almond milk
a Splash of Apple cider vinegar
Handful or 2 of mini chocolate chips (she used Enjoy Life brand which is dairy, soy, and gluten free)
You can also add a handful or walnuts or pecans.
Preheat oven to 350. She said that she just lightly greased the muffin pans because the muffins will stick to muffin liners.
First, you need to make your oat flour if you don’t have any on hand.
She just took gluten free rolled oats and pulsed them in the blender until they turned into a powder (very easy and quick)
In a small bowl, mix the almond milk and a splash of apple cider vinegar. Set aside.
In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin and vanilla. Mx until all are combined.
In a separate bowl, mix the dry ingredients: oat flour, cocoa, salt, baking soda and baking powder. Then slowly mix your dry ingredients into your wet ingredients.
Gently fold in your almond milk mixture until well mixed.
Last, throw in the chips and gently fold into mixture.
Fill the cupcake pan about 2/3 of the way. Bake at 350 for about 18-20 minutes or until muffins tests done. Remove from oven and let sit about 5-7 minutes. Remove to a baking rack to cool completely. It is at this point I would probably take one of the warm muffins and cut it in half to poke a big slice of butter on it. Of course, that would ruin the “healthy” part but it sure would taste good.
Thank you Cecilia and Rebecca. These do sound really good and I do plan to make them. I even have Trader Joes Gluten free oats on hand because I use them in our favorite oatmeal cookie recipe that isn’t healthy, but the oats make amazing cookies.