Hey there, it's Olivia! All this cold weather has me wishing that I could go back in time to when I didn't need to put on 5 layers to walk out the front door. I figured this would be a perfect time to share a yummy muffin recipe inspired by autumn. Over Thanksgiving weekend with my family, we went to a winery and an orchard. We picked far too many apples and may have splurged on a few pumpkins as well. All of these autumn festivities inspired me to make some muffins, since autumn desserts are obviously the best. These vegan muffins are actually fairly healthy and extremely delicious! They can be made gluten free by substituting the flour with gluten free flour, although I haven't made them this way yet. Anyway here's a recipe to bring you back to the warm(er) times of autumn and remind you of fun times with family.
HEALTHY AUTUMN CRANBERRY PUMPKIN MUFFINS (VEGAN)
Ingredients:
Wet ingredients:
3/4 cup pumpkin puree
1 cup shredded zucchini
1/3 cup maple syrup
1 Tbsp prune puree
1/4 cup apple sauce
1 tsp vanilla extract
1/2 cup unsweetened vegan milk (I used cashew)
1/2 cup cranberries
Dry ingredients:
1 1/2 cups of spelt flour
1 tsp baking soda
1/4 tsp salt
3 tsp pumpkin pie spice
Optional: chocolate chips + walnuts
Directions:
Preheat oven to 350 degrees. Line a muffin tray with 12 paper liners or grease with oil.
In a large mixing bowl, mix together the wet ingredients
In a different mixing bowl, whisk together the dry ingredients
Combine the dry and wet ingredients, being careful not to over-mix!
Add in cranberries, walnuts, and chocolate chips, folding them into the mixtures carefully
Divide the mixture evenly into the 12 liners in the muffin tray. If you want, top the muffins with extra cranberries
Bake for approximately 25 minutes, or until a toothpick comes out clean
Cool the muffins in the pan for 5 - 10 minutes, then transfer to a cooling rack
Serve and enjoy! I hope you love these healthy muffins as much as I do! Let me know how the recipe turns out if you try it
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