Thursday, 21 April 2016

Pumpkin Apple Muffins


Today I bring a recipe for those who aren't on carb restriction like me, children in general (like David), nutritious and healthy snack lovers in general:

Pumpkin Apple Muffins!


2 cups oat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 avocado, peeled and pitted, mashed

1 banana, mashed

1 cup pumpkin puree

2 eggs

3/4 cup sugar (I used coconut sugar)

1 teaspoon vanilla
1 apple, peeled and chopped
Crushed nuts


1. Preheat oven to 175°C. Put 16 cupcake wrappers in muffin tins or wherever you will use to bake;
2. In a big bowl, mix together the dry ingredients: flour, baking soda, baking powder and salt;
3. In a separate medium-sized bowl add and mix: avocado, banana, pumpkin, eggs, and vanilla;

4. When the "liquid" ingredients are smooth, add sugar and mix until almost all grains are dissolved;
5. Add the "liquid" mixture on the bowl with dry ingredients, stir until smooth then add the chopped apples folding them gently until are completely covered by the dough;
6. Fill muffin tins or silicon (what you are using) evenly possible, sprinkle with crushed nuts and bake it until when you put a toothpick and it get out clean. (here were 25 minutes, but my oven isn't a good one).

Take a look in those muffins when ready! Hmmmm

Muffin's inside vision: fluffy and very tasty!

And now, the PAY ATTENTION section:

* This is my version of this recipe here, Australian site called PopSugar;
* In the original recipe, she uses whole wheat flour, I switched to oat flour, to "decorate" I used pecans, I make a "crumbly" of various nuts (almonds, cashews, walnuts, macadamia nuts, hazelnuts, etc.) and flaxseed. I switched and encourage you to feel free to use what you have at home!
* Still speaking of the "official" version, the recipe also have cinnamon (1 teaspoon), cloves (1/8 teaspoon) and nutmeg (1/2 teaspoon). I didn't use because David and I are allergic to cinnamon and we do not enjoyed very much the other ingredients (but again, feel free to use it!);
* You can use any kind of Pumpkin or a mix of what you have at home to make the puree, I used some parts of buttercup and butternut that I had at home. The result couldn't be better: veeeeeeeeeery tasty!
* Sugar, in principle, can be any kind, but if the purpose is to do something healthy and nutritious especially if children will be consuming, I do not recommend using white / refined versions. Substitutes such as organic raw sugar, brown sugar, coconut sugar, honey or molasses are more suitable;
* Talking about sugar, because of it, this recipe is recommended for ages 12 months and older. But if you don't add sugar and nuts that are allergenic, this muffin can be offered for children up to 9 months and older;
* The vanilla extract that I use is not that one that contains dyes, alcohol and nothing of vanilla actually. If there are concerns beyond the flavor, like the nutrients that are added, I really suggest you to try to switch for a more natural option available in your city.

And that's it for today! I hope you enjoyed this recipe, it takes some work to prepare the ingredients (for "do it" properly is super simple, you have to admit it...) but the result worth it!

Go ahead and do it, send me an email (danicorrado@gmail.com) and share your experience!

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