For a long time, I was one of those bakers who says “baking should be yummy and sweet and in no way made ‘healthy'”. But lately, I’ve found myself more and more attracted to the challenge of making baking more healthy, perhaps because there are more and more people in my life that have dietary restrictions around sugar, fat and of course, gluten. I’ve been playing with recipes lately and having a lot of fun!
This week-end is my boys’ year end soccer jamboree. With my husband leaving for Asia I am on duty for 8 soccer games over the course of two days. Of course they are all staggered in such a way that breakfasts, snacks and lunch will have to be eaten at the field. Tonight at 9pm I realized I should probably get some healthy snacks prepped, and decided to play with two of my favourite recipes.
First up: Modified Moist Pumpkin Muffins
I first had these at a party I threw last December (someone else brought them). She had found the recipe on allrecipes.com and had modified it significantly to make it healthier. I love those muffins! But I decided to really change them up and see what happens. They are now out of the oven and I just sampled them…mmmmmm….delicious. Definitely not “sweet” and they look a little healthier than they should, but I would definitely give them a 4 out of 5, especially given their modifications. Here’s the recipe
Tracy’s Healthy Pumpkin Muffins
1 1/4 cup pure pumpkin puree (not pie filling)
1/4 cup egg white
1 tsp vanilla
1/4 cup melted coconut oil
1 cup whole wheat flour
1/4 cup coconut flour (at health food stores)
1/4 tsp. salt
1 tsp Baking Soda
1/4 tsp baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Mix wet and dry separately. Then add dry to wet and stir gently only until moist. Fill 10-12 muffin liners
Bake @ 350 degrees until toothpick comes out clean (about 20 minutes in my convection oven.
Calories: 127Fat: 6g
Carbs: 16g (Fiber 2g; Sugar 5g)
Most Valuable Vitamins in recipe:
Vitamin A: 36.9 % RDVIron: 2.2% RDV