Who says I can’t make everything with pumpkin, even in April?? We always have a can of pumpkin in our cupboard, throughout the year, because I love using it as a fat substitute in recipes (similar to how you would with applesauce) and because it’s the one vegetable that Paige will eat one hundred percent of the time (I try to get her to mix it into her oatmeal and be cool like me, but she’s a two year old who just doesn’t understand the idea of food combining. Weirdo.)
So as you may know I’m breastfeeding these days, and plan to at least until February 2018 (good God, writing that out seems very daunting). While I have always been blessed with plenty of milk, I do believe part of that part of the reason I’m such a “milk goddess” is because my diet is made up of many of the foods that are said to promote lactation. Mainly; oatmeal, carrots, pumpkin and nuts. These foods make up a large part of my diet! Also, beer (I really don’t think this is an old wives tale. I once had a healthcare professional tell me to sit in silence with my pump and a beer and massage a clogged duct I had that was really deep in my left breast. I did this, and it worked). When I drink beer I swear I can actually feel my milk supply increasing. I kid you not. Another thing that I do to help with my milk supply? I love the lactation teas (the cookies are a rip off), and I always aim for 2200 calories (my normal intake is about 1600-1700, but I aim for about 500 more calories when I’m breastfeeding).
Even if you’re not breastfeeding, you’ll probably enjoy these quick and delicious muffins. I make a double batch and freeze them for quick breakfasts or snacks, and for portable snacks and quick breakfasts (or dinners sometimes!) for Paige. They are tasty alone, or with a dab or two of butter. Enjoy!
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Flourless Pumpkin Chocolate Chip Muffins
- ½ cup pureed pumpkin (unsweeenedt) **
- 1 cup unsweetened almond milk or soy milk
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 2 cups old fashioned oats
- ⅓ cup dark chocolate chips (mini chips work best)
- Preheat oven to 350 degrees. In a large bowl combine the pumpkin and milk, mix with a spoon until smooth.
- Add eggs, vanilla, baking powder and oats. Fold in the chocolate chips.
- Spoon into muffin pan and bake for about 14 minutes. You can also use mini muffin pans and cook for about 13 minutes.
** If you are following a low FODMAP diet, this muffin is completely safe for you! Pumpkin does have FODMAPs but the amount in this recipe shouldn’t cause problems.
Serving size: 1 muffin Calories: 120 Fat: 4.5g Carbohydrates: 18g Sugar: 4g Fiber: 3g Protein: 4g
I’ll be back soon! Enjoy your day.