We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Monday, August 12, 2013

Back To School Morning Muffins

Yep!  It's that time again.  My youngest two girls started school last week and they were so excited.  As we begin to get back into the school morning routines, I've been on the lookout for easy, healthy, and yummy breakfast options.  The one I tried this week was chocolate chip pumpkin muffins.  They were a hit.

Chocolate Chip Pumpkin muffins
Serves 6-12

1 medium banana, mashed
1 (15-oz.) can sweet pumpkin puree
1/4 cup 100% pure maple syrup
1 tsp. vanilla extract
2 cups  oat flour (grind up oatmeal in blender)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup grain-sweetened dairy-free chocolate chips

1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.

2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Fold in chocolate chips.

3. Spoon batter into muffin tins and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

I love this recipe because:
1.  oatmeal is a great alternative to wheat 
2.  the only "sugar" is 1/4 cup maple syrup in 12 muffins
3.  There is no added oil or eggs used

Sounds like a great way to fuel the young minds in our household!  Happy schooling!