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Category: Snacks

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins

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Well, that was a mouth full. Pun intended.  Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Pumpkin Quinoa Muffins.  Believe me, they deserve such a big name.  Once again I had to stick some in the freezer to keep them from being devoured on the spot.

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I made these Pumpkin Quinoa Muffins from Once a Month Meals pretty close to the original recipe.  My only changes were:

  • Reduced 3/4 cup of brown sugar to 1/2 cup of brown sugar
  • Added 2 tablespoons of Wheat Germ

That’s it, folks.  This is for sure a recipe I would feel comfortable giving my family for breakfast, lunch and snack. The are delicious and have three great grains.

Nutri-licious Benefits

  • Quinoa
    • High in protein (8 g per cup)
    • High in fiber (5 g per cup)
    • Excellent source of Quercetin (anti-inflammatory, antiviral, anti-cancer, anti-depressant effects.
    • Contains significant amounts of flavonoids.
    • Great for those with gluten intolerance
    • Low glycemic index.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, a high source of fiber and minerals.
    • High in antioxidants

I also appreciated that the recipe gave freezing directions and serving day directions.  I can work with that.

 

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins
Author: 
Recipe type: Breakfast
 
Ingredients
  • ¾ cups Brown Sugar
  • 1 ¼ cups Flour, Whole Wheat
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¾ cups Quinoa
  • 2 individual Egg
  • ¾ cups Pumpkin, Canned
  • ½ cups Milk
  • ¼ cups Butter
  • 2 teaspoons Vanilla Extract
  • ½ cups Chocolate Chips, Mini
Instructions
  1. Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.

 

 

Super Healthy Pumpkin Granola Bars

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Day 7 of the Pumpkins and Pinterest Series features a pin from A Virtual Vegan.

 


These healthy granola bars are so yum and very easy to make. I love keeping homemade granola bars stocked for crazy busy grab and go days.

I only made a few changes to the original pin, based on what I had in the pantry.

  • I substituted almonds for pecans
  • I substituted honey for the rice syrup

 

I love that these chewy, no-bake, gluten-free granola bars are packed with fiber, beta-carotene, Omega-3 fatty acids, and healthy fats.  Made with oats, almond, almond butter, pumpkin puree and chocolate chips, these babies are nurti-licious.

 

Nutri-licious Benefits

  •  Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, a high source of fiber and minerals.
    • High in antioxidants
  • Almonds
    • Almonds are very high in vitamin E.  This offers protection against cancer, heart disease, heart attacks and strokes, arthritis, infertility, and skin problems.

 

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The entire family loved these chewy pumpkin granola bars, but I think I enjoyed them the most. True confession…I hid a few in the way back of the freezer.  Yes, that sometimes happens in a family of nine.

Super Healthy Pumpkin Granola Bars
Author: 
Recipe type: Snack
 
Deliciously soft & chewy, chocolate drizzled pumpkin & pecan granola bars. Vegan, gluten free & perfect for Fall! Read more at http://avirtualvegan.com/pumpkin-pecan-granola-bars/#YsfsJr1vzYC8IheA.99
Ingredients
  • 2 cups rolled oats
  • 3 tablespoons ground flax or flax seeds (you could sub these for chia seeds)
  • 3 tablespoons coconut sugar (any other granulated sugar will also work)
  • ½ teaspoon salt
  • 1 teaspoon pumpkin spice (see recipe notes)
  • ⅓ cup chopped pecan nuts
  • ¼ cup cashew or almond butter
  • ½ cup unsweetened pumpkin puree
  • ¼ cup rice syrup (see recipe notes)
  • 1 tablespoon black strap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead)
  • For the chocolate drizzle
  • ½ cup dairy free chocolate chips
  • 2 tablespoons non dairy milk
  • Instructions
Instructions
  1. Preheat oven to 350
  2. Line a 8 x 8 pan with baking parchment so it hangs over the sides.
  3. Add all the dry ingredients except the sugar to a large bowl and stir well.
  4. Add all the wet ingredients and the sugar to a small saucepan.
  5. Heat over medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes).
  6. Pour the liquid ingredients into the dry and stir really well.
  7. Pour into your prepared tin and press down evenly all over.
  8. Add to the preheated oven and bake for 20 minutes.
  9. Remove and leave to cool in the tray for 30 minutes.
  10. Cut into 10 pieces. A pizza cutter works very well for this.
  11. Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave.
  12. Drizzle over the top of the bars and refrigerate until set.
  13. If you want to make the granola bars nut free, then omit the pecans and add ⅓ cup of extra oats or some pumpkin seeds to compensate.
  14. If you cannot get hold of rice syrup, then agave nectar would be a good substitute or honey if you are not vegan. Also in the UK Golden Syrup would work. If you use any of these substitutions, I will omit the sugar from the recipe as they are all sweeter than rice syrup.
  15. If you cannot get Pumpkin Pie Spice where you are, it is very simple to make yourself and great for adding to all sorts of baked goods like apple pies or cakes. Here is a very simple recipe that uses the same ingredients as my pumpkin pie spice and you probably already have the spices in your store cupboard.
  16. These granola bars are best stored in an air tight container in the fridge. They will keep for a couple of weeks that way.

 

I hope you try theses out.  Head over to A Virtual Vegan and make these, you won’t regret it.

 

Dark Chocolate Pumpkin Energy Bites

 

These no bake Dark Chocolate Pumpkin Energy Bites are the fifth recipe being featured in my Write 31 Days Pumpkins and Pinterest series.

I love energy bites and make them regularly.  It baffles me as to why I never thought to make them with pumpkin.  Such a disappointment, so many years wasted.


I digress. I am overjoyed to feature these lovely beauties.  Is I am typing this one of the triplets are asking for his third “pumpkin energy bites”…on repeat.  My twelve-year-old and I have timed how long the boys will repeat themselves until they realize I will only acknowledge their first request. It was one of the longest three minutes eeeeeeevvvvvvvvveeeeeerrrrr  :0

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The boys absolutely loved these bites.  I love that these freeze and thaw very well.  My kids like to grab a couple out of the freezer and by the time lunch arrives they are perfect for eating.  With that in mind, I tripled this recipe and had no problems at all.

I started with all the ingredients in my processor because the boys have texture issues sometimes and this seems to solve that issue. I also added a bit of coconut, because it is just soooo good.

Nutri-licious Benefits:

  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, high source of fiber and minerals.
    • High in antioxidants

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Dark Chocolate Pumpkin Energy Bites
Author: 
Recipe type: Snack
 
An easy, no-bake energy bite!
Ingredients
  • 1½ cups rolled oats
  • ½ cup pumpkin puree
  • ¼ cup honey
  • ¼ cup dark chocolate chips
  • 2 tbsp ground flax seed
  • ¼ cup almond butter
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
Instructions
  1. Add all ingredients in a bowl, and stir until combined.
  2. Roll into balls, or press into a pan and cut into bars!

 

 

Crazy Good Carrot Cake Muffins

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I don’t know if I’ve mentioned this before, but I am obsessed with carrots. I have roasted ’em, mashed ’em, juiced ’em, thrown ‘ in the slow cooker and baked em. They are so versatile and have many nutritious benefits. You will find a lot of carrot recipes on all of my Pinterest boards.
These carrot muffins are hearty and full of fiber. They can be eaten plain for breakfast, snack or packed in school lunches.

 


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These beauties freeze and thaw beautifully so they are perfect for batch cooking. For me, that means doubling this recipe.

 

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Some of the nutri-licious benefits in this recipe:

  • Carrots:
    • Rich in carotenes.
    • Highest of mostly all plant foods.
    • Offer protection from cancers and cardiovascular disease.
    • Beneficial in keeping eyes and lungs healthy.
    • The nutrients in carrots are more available when lightly cooked. Adding oil helps the carotenes to be absorbed. (Note: The darker the carrot, the more carotenes it offers.)
  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Coconut Oil:
    • Strengthens the immune system and helps improve the function of the digestive system.

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I posted a picture of the boys lunch on Instagram and when I picked them up today they happily confessed that they ate all their lunch.  Can you tell this is NOT a regular occurrence.

5.0 from 3 reviews
Crazy Good Carrot Cake Muffins
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Carrot muffins full of fiber to keep you satisfied whether you eat it for breakfast, snack or part of lunch
Ingredients
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup coconut oil
  • ½ cup butter
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups grated carrot
  • 1 cup oat flour (or you can process oatmeal in food processor until a fine powder)
  • 2 cups all-purpose flour
  • 4 Tablespoons flaxseed meal
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350°F. Line cupcake pan with liners or grease pan
  2. In a large bowl, using an electric mixer, beat sugar, butter and coconut oil to blend.
  3. Add in eggs, one at a time, then vanilla mixing after each addition.
  4. Add in the carrots and stir to combine.
  5. In another large bowl, whisk together flour, flaxseed meal, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.
  6. Stir flour mixture into carrot mixture in 2 or 3 additions until just combined.
  7. Use ¼ cup cookie scoop and add one scoop to each liner.
  8. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
  9. Cool pans on wire racks for 10 minutes. Remove muffins from pans, place on racks and cool completely.
Notes
Note: You can have fun and add substitute shredded apples for half of the carrots.
Additional Add-Ins: Craisin, Chocolate chips, Walnuts (or any nut you like), try swirling in a bit of strawberry jam

These muffins may be my new favorite muffin and I will add them to the lunch rotations.  It did not take a long time to prep so I will add this to my batch cooking list and double or triple the recipe so I keep a few batches in the refrigerator.

 

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