Tis the season for all of the pumpkin spice things.
I’m actually not very into anything pumpkin spice. Nikki isn’t really either, though she loves pumpkin bread. She wants to find a version that she can eat. Recently, she did find Simple Mills Pumpkin Almond Flour Muffin & Bread Mix. Not only is the mix certified gluten-, dairy-, and soy-free, it’s also free of corn, grains, gums, and emulsifiers. It is also non-GMO Project Verified and paleo-friendly.
As you can gather from the title, the mix can be used for muffins or loaf bread. The following is for the muffins.Pumpkin everything! Make pumpkin muffins that are #paleo friendly, #glutenfree, #soyfree, #dairyfree, & #grainfree. Click To Tweet
-1 c water
– 3 tbsp. oil (we used coconut oil)
(makes 12 muffins)
-Heat oven to 350 degrees
-Whisk eggs, water, and oil in large bowl. Add mix and whisk until well blended.
-Line muffin pan lightly with coconut oil or paper
-Spoon batter into muffin pan; fill each slot 2/3 full
-Bake 25-30 minutes or until a toothpick comes out clean
Let cool and serve! (If using paper liners, let them cool completely to avoid muffins sticking to the paper)
(Serving size: 1 muffin)
Total Fat: 3g
Saturated Fat: 0g
Trans Fat: 0g
Total Carbs: 14g
Dietary Fiber: 2g
Verdict: the muffins were very moist and delicious! GFS approves!
Pro tip: Add Simple Mills Vanilla Frosting to the muffin tops. We didn’t have enough frosting to try this.
If you like this, please share with others! Don’t forget to sign up to receive your FREE Beginner’s Guide to Dietary Restriction Friendly Essentials checklist.Indulge in pumpkin muffins that are good for you! #paleofriendly #glutenfree #soyfree #dairyfree #grainfree #cornfree Click To Tweet
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