Breakfast These Days *** Pumpkin Muffins – Dairy Free, Grain Free, Paleo***

My girls wake up early.  For us, 6am is sleeping in. Not only do they wake up early, they wake up HUNGRY! Unfortunately my older daughter has my quirk of only wanting to eat if something sounds like the perfect food at a given time. I will often skip eating if we don’t have exactly what I want, and so will my daughter. Also unfortunate is she has my tendency to get hangry. If she doesn’t eat within 15 minutes of waking she turns into, well, it isn’t pretty. To make it more difficult, she goes through phases eating the same thing day after day, until one day, that will no longer be acceptable. We just when through a tough couple of weeks where nothing sounded good to her, so getting her breakfast was a challenge. Then I remembered these little gems and we have been on easy street again.

This are paleo muffins packed with yummy ingredients that scream fall. They taste quite similar to pumpkin pie; bursting with warm baking spices, and hints of pumpkin. As far as nutrition goes I’m fairly picky about what my girls eat, and I’m ok with these. They have no grains and use almond flour instead, which is nice as they won’t eat a lot of nuts on the daily. It also has pumpkin so we get the touch of vegetables that makes me smile.

Ingredients

  • 1 1/4 cups almond flour
  • 1 1/4 teaspoons baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup neutral oil (coconut oil is good, but melt it first)
  • 1/2 cup maple syrup
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
  2. In a large bowl, mix together the dry ingredients (almond flour through salt).
  3. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for two large muffins, or a second batch of 6 little guys.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean.
  7. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
  8. These need to cool for at least an hour before serving, both because of taste and texture.
  9. Store in an airtight container for up to 5 days.

 

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Homemade Vegan Granola

vegan granola
vegan granola

I have extremely fond memories of helping my mother make granola when I was a child. We would make huge batches, divide it up and each of us got to add the ingredients we liked. She always added dried fruit to hers, my brothers hated nuts, so on. We had this huge silver bowl that we would make the granola in and I remember standing on a kitchen chair to stir; stealing bites from the bowl when my mom wasn’t looking. Then the smell. Oh, the smell. It was so wonderful, for hours it drifted out of the kitchen perfuming the house. The best was eating it while it was still warm with cold milk (soy even then). This recipe takes a little time though it is very easy. You just have to be around the house for a few hours and available to stir the granola every 20 minutes. Whenever I make a batch of this granola I end up eating it 3 or 4 times a day for the first week because it is so good. It’s great for a snack, breakfast, and dessert. Remember this recipe is flexible so use the ingredients you like.

Homemade Vegan Granola 

 

Ingredients

  • 6 cups rolled oats
  • 5-6 cups total of a mixture of the following
  • Rolled Wheat Flakes
  • Sunflower Seeds
  • Pumpkin Seeds
  • Sesame Seeds
  • Shredded Coconut
  • Unsalted Nuts (I like salted)
  • Flax Seeds
  • Bran
  • Millet (one of my favorites)
  • 1 TBL Cinnamon
  • 1 tsp Salt
  • ½ C. Oil
  • ¾ Cup maple Syrup, honey, agave, or molasses or a mixture of them
  • ½ water
  • 2 tsp vanilla extract
  • 2 tsp almond, hazelnut, or more vanilla extract
  • 1-2 cups dried fruit (optional)

Instructions

  1. Heat oil, maple syrup and water in a pan.
  2. When warm remove from heat and add extracts.
  3. Mix all dry ingredients in a large bowl.
  4. Pour hot liquid over dry ingredients and mix together.
  5. Divide between enough shallow baking pans to evenly spread the granola in a single thin layer. About 3 9 x 13 or larger pans.
  6. Cook in 250 F. oven, stirring every 20 minutes until granola becomes golden brown and dries out. About 1-1 1/2 hours.
  7. Granola will become crunchier as it cools.
  8. After granola cools add dried fruit if using.
  9. Store in airtight containers.