This morning, I dropped my coffee pot on the kitchen floor. It rolled around on its side by my feet, and for a sleepy hopeful second I thought, ‘whew, it survived!’
Then it cracked into two pieces. Happy Monday!
My stockpile of frozen coffee cubes saved the day, along with the healthy pumpkin flax chocolate chip muffins I baked last night.
Pumpkin packs some impressive health benefits. These pumpkin muffins are a frankenstein concoction I adapted from several recipes around the web.
They’re made with oat flour — I make my own by blending old fashioned rolled oats in my Magic Bullet until they’re a flour consistency — and lightly sweetened with brown sugar and semi-sweet mini chocolate chips. They’re packed with fiber, vitamins, and omega-3 (the ‘good’ fat) making them perfect for a grab-and-go breakfast with fruit and coffee.
Pumpkin Flax Chocolate Chip Muffins
- 1 14oz can pumpkin puree
- 1/3 cup unsweetened applesauce
- 1 cup oat flour (or old fashioned oats blended until flour consistency)
- 1/3 cup ground flax
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 2 tbs. brown sugar
- 1 tbs. cinnamon
- 1/2 tbs. pumpkin pie spice
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet mini chocolate chips
1. Preheat oven to 350 degrees (F) and spray a muffin tin with nonstick cooking spray. 2. Mix pumpkin puree and applesauce in a mixing bowl. Add dry ingredients and stir until well combined. 3. Fold in walnuts and chocolate chips. 4. Spoon mixture into muffin tin. 4. Bake for 20-25 minutes.