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December 10, 2013

Holiday Favorite- Chocolate Chip Pumpk-ana Muffins

Exchanging Holiday Favorites

Hey everyone,

My name is Sarah Tsacogianis, AKA “The Gluten Free Gal”!  If you are anything like myself, once fall hits Pumpkin is on the brain!  This is my first fall gluten free, so I knew I had to do SOMETHING about it!  After seeing everyone walking around town, and Facebook status’ saying “Pumpkin Muffins are back at Dunkins!”  Or even hearing about them on the radio.  I couldn’t help but dream of a pumpkin muffin for myself.  After some trial and error I have come up with my “famous” Pumpkin muffin, but with a new twist.  Gluten free friends, I present you my “Chocolate Chip Pumpk-ana Muffins”!  A hybrid between the classic banana, pumpkin and chocolate chip muffin!  Anytime someone has it, they can’t believe it’s gluten free, and THAT is my goal!  To deliver something, scrumptious, to “regular”, gluten and dairy free friends! Now, you can enjoy a delicious, and tasty muffin at school, work, or for dessert this holiday season!  I hope you enjoy them as myself and my family do!

Ingredients:
            3 cups Oat Flour
            ½ tsp Baking Powder
            1 tsp Baking Soda
            1 tbsp Cinnamon
            ½ tbsp Pumpkin Pie Spice
            ½ tsp Salt (Optional)
            1 Ripe Banana
            4 Eggs Whites
1 cup Pumpkin (NOT Pumpkin Pie Filling, Pure Pumpkin, I use Libby’s!) 
¼ cup Agave or Raw Honey
½ cup Unsweetened Apple Sauce
½ cup Enjoy Life Chocolate Chips
Coconut Oil Cooking Spray

Directions:
Preheat oven to 350º F.  In a medium bowl, combine all dry ingredients (except for chocolate chips) and mix well.  Then combine all wet ingredients (except for the banana).  In a separate bowl mash the banana until it’s mostly smooth.  Add the banana and mix well with the other ingredients.  Lastly, fold in chocolate chips, to ensure they don’t melt/or get crushed!  Mist your pan muffin tin with coconut spray.  Pour batter until the muffin tins until they are ¾ filled.
Depending on your oven cook and size of your muffin tins they cook for about 20-30 minutes, or until the tops are golden brown!

I enjoy them when they are warm with a bit of Olivo’s Coconut Spread on top.  Enjoy, and try not to eat them all at once! ;)
That’s all for now,

            -Sarah Tsacogianis, The Gluten Free Gal

Thank you Sarah for sharing this creative recipe! Sarah started blogging to document her troubles and battles with gluten. From finding products that work and situations that she encounters throughout her days  her goal is to help others on this same path. Welcome Sarah to the gluten free world! 


To follow Sarah on her gluten free journey visit her website- Gluten Free Gal or follow on Instagram.  Click link below!


Instagram: GlutenFreeGal23
Email: glutenfreegal23@gmail.com

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