Hi my name is Courtney Swan, a self-proclaimed REAL food advocate with a strong passion for nutrition and living a chemical free lifestyle. I am an organic food loving, quinoa and kale infatuated, gluten free 28 year old currently working towards my masters in nutrition to eventually become a Registered Dietician. I have made it my life goal to change the way America eats. I believe that by feeding our bodies with nutritious (and delicious!) food we don’t have to suffer from disease and illness. Take care of your body and it will take care of you. You know what they say: You are what you eat! You can follow my blog, RealFoodology, for more!
What to Eat Wednesday (When It’s October and All You Want is Pumpkin!): Peanut Butter Pumpkin Muffins
In honor of the month of October, I will be posting nothing but pumpkin recipes! It’s going to be a full on Pumpkin fest up in here! Cause lets be real, who doesn’t love pumpkin? Don’t worry, it won’t all be cookies and muffins, I’ve got some good stuff in my recipe patch (get it?) for you so get excited! In addition to it tasting delicious did you know that pumpkin has health benefits too? It is rich in dietary fiber, and packed full of antioxidants, minerals (Magnesium, potassium and iron) and vitamins A, C, & E, all of which will help fight off cancer and keep your immune system boosted during flu season!
Okay, lets get down to the good stuff.
Peanut Butter Pumpkin Muffins
It’s what’s for breakfast in October. But if you are like me, they’re for anytime you’re craving peanut butter and pumpkin swirled into a filling and extra carb-y delight.
What’s even better? These are made up of the carbs you can feel good about! The fiber-rich carbs you only wish were in every muffin ever made so you wouldn’t have to feel so guilty about eating more than one. I also threw in some chia seeds for a little extra fiber, antioxidants and Omega 3s. Do I need to remind you…these muffins have pumpkin and peanut butter? (Can I get an amen?!) They are gluten free and vegan.
Here is what you will need! (Please use all organic whenever possible)
- 1 cup gluten free oat flour (or gluten free oats, finely ground in blender/food processor)
- 1 cup Almond Flour
- (Or you can use 2 cups of Pamela’s gf Baking and Pancake mix IN PLACE of the oat and almond flour)
- ¾ tsp Baking Soda
- ¾ tsp Sea Salt
- 1 tsp Pumpkin Pie Spice
- ½ tsp Cinnamon
- ¼ cup natural Peanut Butter
- 1 tsp pure Vanilla Extract
- 1 cup unsweetened Coconut Milk- from the can
- 1 cup Pumpkin Puree
- ½ cup Honey or real Maple Syrup (or 4 droppers full Vanilla Stevia Drops)
- Chia Seeds (to sprinkle on top)