If you are looking to make a change in lifestyle, to eat healthier, locally, and more humanely, Terry Walters’s books: CLEAN FOOD and CLEAN START are the perfect resource. Terry is a James Beard Foundation Award finalist and received the Nautilus Gold Book Award. Her goal is to make good health both easy and delicious.
We asked Terry for a wholesome, yet satisfying Summer recipe. She told us that “these muffins, full of my favorite, warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.” We think you will enjoy them as much as we did.
Pumpkin Spice Muffins
- 1 cup pitted dates
- 1 tablespoon lemon juice
- 112 cups cooked pumpkin puree
- 12 cup maple syrup
- 12 teaspoon vanilla extract
- 14 cup almond butter
- 23 cup grated peeled apple or applesauce
- 12 cup brown teff flour
- 12 cup chickpea flour
- 12 cup almond meal
- 14 cup potato starch
- 14 teaspoon sea salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 14 teaspoon ground cloves
- 14 teaspoon ground nutmeg
- 18 teaspoon ground allspice
- Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.
- Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
- Pour wet ingredients into dry and mix briefly to combine. Immediately scoop batter by the tablespoonful into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins. Makes approximately 30 mini muffins
Muffins freeze well in an airtight container.
You can check out Terry Walters’ Website for updates and more recipes