Pumpkin Muffins
I love these muffins and it's not just because they're so delicious and a fantastic way to start your day with an amazing side of fruit on Phase 1! These muffins contain a micronutrient called manganese that helps reduce inflammation, plays a role in blood sugar regulation, and contributes to the overall metabolic functions in your body. Talk about a great addition to the start (or middle or end) of your day!
Phase 1 | Serves 12
Prep time: 15 minutes | Total time: 15-20 minutes
Ingredients
1 3/4 cups gluten-free quinoa or brown rice flour
3/4 cup birch xylitol
2 tablespoons arrowroot
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup canned pumpkin
1/2 cup rice milk
4 large egg whites
2 teaspoons vanilla extract
2 tablespoons finely chopped ginger
Directions
- Preheat the oven to 375 degrees F. and place 12 cupcake papers in a muffin tin.
- In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and sea salt.
- In another bowl, stir together the pumpkin, rice milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine.
- Stir in the chopped ginger.
- Spoon the batter into the prepared muffin cups.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
- Remove the muffin pan to a wire rack.
- Cool for 5 minutes before removing the muffins; finish cooling on the rack.
- Serve warm, or cool completely and store in an airtight container at room temperature.
Tip: Because these do not contain fruit they can’t be swapped for a snack, but feel free to enjoy 1 muffin as a grain with a Phase 1 breakfast, lunch or dinner.
I love these muffins and it's not just because they're so delicious and a fantastic way to start your day with an amazing side of fruit on Phase 1! These muffins contain a micronutrient called manganese that helps reduce inflammation, plays a role in blood sugar regulation, and contributes to the overall metabolic functions in your body. Talk about a great addition to the start (or middle or end) of your day!
Phase 1 | Serves 12
Prep time: 15 minutes | Total time: 15-20 minutes
Ingredients
1 3/4 cups gluten-free quinoa or brown rice flour3/4 cup birch xylitol
2 tablespoons arrowroot
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup canned pumpkin
1/2 cup rice milk
4 large egg whites
2 teaspoons vanilla extract
2 tablespoons finely chopped ginger
Directions
- Preheat the oven to 375 degrees F. and place 12 cupcake papers in a muffin tin.
- In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and sea salt.
- In another bowl, stir together the pumpkin, rice milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine.
- Stir in the chopped ginger.
- Spoon the batter into the prepared muffin cups.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
- Remove the muffin pan to a wire rack.
- Cool for 5 minutes before removing the muffins; finish cooling on the rack.
- Serve warm, or cool completely and store in an airtight container at room temperature.
Tip: Because these do not contain fruit they can’t be swapped for a snack, but feel free to enjoy 1 muffin as a grain with a Phase 1 breakfast, lunch or dinner.
