Grain-free Paleo pumpkin muffins that taste better than the original? I was skeptical too.
Growing up, muffins were one of my favorite breakfast treats. And like many kids, the variety in my household started out in a cardboard box. They were full of trans fat, sugar, refined flour and chemical ingredients – a recipe for oxidation, inflammation, obesity and disease.
But boy did they taste good hot out of the oven and slathered with butter.
The good news is that I don’t have to give up the pleasure and nostalgia of my favorite muffins for the sake of my health. By replacing the harmful ingredients with healthy ones, I can replicate the taste, texture and flavor I love.
Only these Paleo pumpkin muffins provide some amazing health benefits to boot. Take a look at how the “intelligent ingredients” in the recipe below can protect and enhance your health:
Bodylicious Paleo Pumpkin Muffins with Blueberries and Chia
Moist, fluffy, sweet and filling. Antioxidant-rich and detoxifying.
These are not words that you typically think of going together. But you really can enjoy a delicious bakery treat and a nutritional powerhouse all rolled into one.
- Pastured Eggs: Eggs laid by pasture-raised chickens are a true superfood. They are high in the antioxidants lutein and zeaxanthin that promote healthy vision and ward off cancer. They’re also packed with clean protein and sulfur-rich compounds that encourage the liver to kick up its detoxifying enzymes.
- Coconut: This multitasking master ingredient provides a pantry of products and prevention. The coconut palm can produce a functional flour (grain free and high fiber!)… a sweet sugar (low glycemic!)… and a satiating fat (that trims your tummy!). That makes it the perfect baking staple for delicious detoxification.
- Pumpkin: This humble health superstar is chock full of carotenoids – potent cell protectors that act as powerful anti-aging ingredients and give your skin a healthy glow.
- Blueberries: Packed with powerful antioxidants called anthocyanins, these blue gems guard against free radical damage and have also been found to protect the brain from age-related changes.
- Chia: This “superseed” is rich in omega-3 fatty acids and antioxidants. And that’s not all – when combined with liquid, chia forms a gel that helps to balance blood sugar and promotes detoxification by binding to toxins and carrying them out of the body.
- Cinnamon: One of the world’s most potent antioxidants, cinnamon provides protection against advanced glycation end-products or “AGEs. These are one of the main culprits behind tissue damage and inflammation. They also result in the development of visible lines on your face, the development of inflexible arteries, and a host of other serious metabolic consequences. (So go ahead and double the cinnamon for more benefits!)
I hope you love the healthy and delicious recipe as much as we do! And if you enjoyed this email or think you know someone who would enjoy this information, please forward this on to your friends.
- 1/4 tsp baking soda
- 8 Tbsp organic coconut flour
- 6 large pastured eggs
- 4 Tbsp virgin coconut oil, melted
- 2 tsp organic vanilla extract
- 1/2 Tbsp organic cinnamon
- 1/2 Tbsp organic chia seed
- 1/2 cup frozen organic blueberries
- 1/2 cup Farmer’s Market Canned Organic Pumpkin
- 1/2 tsp Real Sea Salt
- 20 drops stevia extract
- Preheat the oven to 350 degrees.
- In a medium bowl, combine dry ingredients and whisk to combine.
- In a separate medium bowl, add all wet ingredients except blueberries. Using an electric mixer mix on high for 2 minutes to fully combine.
- Pour wet ingredients into dry ingredients and mix well. Fold in frozen blueberries.
- Pour the batter into a muffin tin lined with unbleached paper liners – filling about two-thirds full.
- Bake for about 25 minutes or until the tops spring back when touched.
Nutrition & Macronutrient Ratio
NUTRITION INFORMATION PER SERVING
144 calories, 11 g fat, 7 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 141 mg cholesterol, 7 g carbohydrate, 2 g sugar, 3 g fiber, 5 g protein, 99 mg sodium