When I first started baking for my husband, Jake, of course I never used anything ‘healthy’! Needless to say, as I’ve improved my diet and lifestyle I realized that I could actually cook and bake with healthier ingredients. These ingredients are much more nourishing and more important, ones that do not cause my body to become inflammed (which I didn’t even know at the time). It’s been a long journey with Jake getting to change his eating habits (still in progess, too). He still always raises and eyebrow and questions “Is this healthy?” before he pops whatever I ask him to try into his mouth. It’s okay, though. He’s great at giving me an honest opinion and it helps me go back to tweak a recipe so that they taste better! I also used buckwheat in this recipe. This is something I had in my pantry for a while that I had bought on a whim, and when I saw this recipe, I thought it would be a good time to take it out and give it a whirl. Fun Fact: Even though the name contains the word wheat, buckwheat is gluten free (the name comes from the triangular seed which resemble the much larger seeds of the beech nut from the beech tree, which is used like wheat).
This week I really craving something bread like, but I didn’t want to do too much work (and not exactly sure what I wanted to make). I knew I had pumpkin and chocolate. I was sure I could find something delicious to throw together! I scoured the internet looking for ‘easy pumpkin bread’ recipes, and then realized I had to bread loaf pan? (How is that possible?) I do have mini muffin pans however… so a mini muffin recipe was in order. And who doesn’t love things that are mini?. These made my kitchen smell amazing, and even better yet, Jake couldn’t get enough of them. That does not happen every day. He was actually disappointed when I brought most of the batch to school for the rest of my coworkers and he had none left to munch on. These will definitely be made again! Yum!
Makes 48 mini muffins
inspired by The Detoxinista
- 1 cup buckwheat flour
- 1 can pumpkin puree (15.5 ounces)
- 1/4 cup raw cocao powder
- 1/4 cup Enjoy Life Mini Chocolate Chips
- 2 tablespoons coconut oil, melted
- 3 tablespoons honey
- 1 tablespoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
1. Preheat the oven to 350 degrees & set muffin liners in pan (if desired).
2. Mix buckwheat flour, raw cocao powder, cinnamon and baking soda in a large bowl.
3. Mix pumpkin, coconut oil, honey into the bowl with the dry ingredients.
4. Add apple cider vinegar to mixture.
5. Gently fold in mini chocolate chips
6. Using a tablespoon measure, place batter in muffin tin one at a time (I found the tablespoon measure works the more efficiently for getting equal amounts in the liners, but you could just as easily use a spoon.
7. Bake for 10-12 minutes in the oven.
8. Remove and reline/refill/bake again if needed for all for all those awesome little muffins you’ll be making!
Nutritional Information: Calories: 29 Fiber: 1g Sugar: 2g