These look insanely amazing. They only look a small fraction as amazing as they taste. Try as you might, you can never get yours to taste or look as great as these because theeeeese muffin had a crazy special ingredient in them. No, no, no, not that kind of special ingredient (though I'm thinking pot muffins should be served in retirement homes, but that's for another day).
The truth of the matter is that I didn't make these. That's why they're so special. They were made by my secret weapon, the spunky, hilarious, adorable, bundle of energy that is my sweetest assistant Tova.
We met when she joined my two week cooking program last Spring and it was kind of love at first sight. I loved her energy and she loved cooking and cleaning. I should marry the girl! Through the Fall, the Tovantor has been assisting my full to the brim classes.
The greatest compliment I get from my classes is when people tell me that they are using the recipes, that their family loves them and that they have changed the way they eat on a daily basis. These splenderiffic muffins that Tova created take that joy to a whole new level when she created an amazing gluten-free recipe, modifying the flours and sweeteners to develop what us little a-types like to call "Perfection".
What makes for a perfect muffin?
- Uses natural sweeteners but just enough, never too much
- High in fibre
- Contains protein
- Uses spices that make it a match made in muffin heaven with a cup of tea.
Check, check, check, check, check, aaaaaaaaand check.
Well done Tova. Well done. And the student has become the teacher.
Keep checking your local listings for our new show, "Meghan and Tova Make Love In The Kitchen", complete with fits of giggles until we weep, hilarious mishaps, ridiculous stories and amazement over Tova's ability to make 5'1" me look big.
Right so we might not have a show yet, so come check out a class and see us in action. Still room in Monday's Intro To Whole Foods Class.
Chia Pumpkin Muffins
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Keywords: bake snack dessert dairy-free gluten-free vegetarian soy-free pumpkin whole food fall summer
Ingredients (serves 12)
- 2 cups steamed and pureed pumpkin or 16 oz. can organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
- 1 Tbs chiaseeds, ground (use a coffee or spice grinder)
- 1 cup gluten-free flour of choice (brown rice and quinoa work nicely as a mix)
- 1/2 cup arrowroot starch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp. baking soda
- 1/2 tsp salt
- 2 eggs (or egg substitute)
- 1/4 cup high-quality extra virgin olive oil or coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup coconut syrup(I might use a little less personally- but it’s a matter of taste)
- 1 Tbs vanilla
- 1/2 cup of chopped walnuts or pecans, optional
Pre-heat oven to 350.
Mix all ingredients together.
Spoon into lined muffin tray.
Bake for 15 – 20 minutes until tooth pick insterted comes out clean
Eat one, freeze the rest or you’ll be in trouble.