Muffins are a great grab-n-go breakfast item. Finding ones that taste good and are healthy though isn’t always easy. I’ve been disappointed many more times than I’ve been pleased when trying healthy muffin recipes.
Enter this recipe from Joy Bauer. Joy is a nutrition expert and I really can’t recommend her book Food Cures enough times to you. She not only provides detailed information on the best foods for you, she also explains why the foods are healthy and the benefits of their nutrients. I passed my mom my copy of Food Cures shortly after my dad’s heart attack. That was six years ago and she still uses it constantly.( I bought another copy for myself.) She also makes these muffins often. So, when I found myself with some leftover pumpkin, I decided to try them. I mean, surely Mom and Joy wouldn’t steer me wrong.
The results were fabulous. Many times “healthy” muffins are dry. These are moist and tasty. I also found them quite filling. I added ground flax and chia seeds to mine just to boost the nutrients. The chia seeds add a little bit of bite similiar to a poppy seed. I also used almond milk rather than cow’s milk, and I subbed in a couple of drops of orange extract for the zest. Other than that, I followed Joy’s recipe which can be found here along with the nutritional information.
Ginger-Spiced Pumpkin Muffins
1/2 cup sugar, brown (packed)
1 1/2 cup whole wheat flour
2 teaspoon baking powder
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon salt, Kosher
1 cup milk, fat-free
1/2 cup pumpkin, puree, 100% pure
1/4 cup canola oil
1/2 teaspoon orange peel (zest), grated