TBL Reader Tracy took a plain old zucchini muffin recipe and created this amazing organic and gluten-free muffin recipe that she named, "Pumpkin Power Muffins!" These would be great for breakfast, to munch on as a snack or even to enjoy as a dessert!
2 Cups Gluten-Free Flour
2 Tbsp Cinnamon
1 tsp Cloves
1/4 tsp Nutmeg
1/2 tsp Ginger
1 Cup Coconut Palm Sugar
1 1/2 Cup Baking Powder
1/2 tsp Baking Soda
1 scoop protein powder isolate (vanilla)
1/2 Cup oil replacement (applesauce)
1/2 Cup any kind of milk (I suggest almond)
1 Tbsp Chia Seeds
1 Cups pureed pumpkin (or any kind of squash)
1/2 Cup dry Cranberries
1 small chopped Apple
Mix Eggs, milk, applesauce and sugar. Beat really well. Add pumpkin and Chia seeds and let sit. In another bowl, mix all dry ingredients together that are left. Chop 1 small apple (skin on) into small pieces. Add to we mixture and add cranberries, too. Add dry mix to wet mix just until blended. Do not over mix! Spoon into 12 muffin tin pan, fill all 12 until cups are almost full (they should look like they will overflow, but they won't). Bake at 350 degrees for 30 minutes or more. Toothpick test the muffins. These are very moist so they do not have a long shelf life. Freezing them works really well if you aren't going to eat them very fast.
*Thrifty Tips: I Can Freeze WHAT!? Freezable items to save money and time!
* Thrifty Tips: How to pick the best produce!