Hi friends :)
Have a good weekend? I hope so. I’ve enjoyed having a little time to spend with the ol’ blog. I even got around to creating a WORKOUT page – about time, no!? I hope you find it useful; I’m looking forward to expanding the workout repertoire and sharing my discoveries in the realm of all things exercise.
This afternoon, I decided to utilize the final daylight hours of my Spring Break freedom to bake. I whipped up a batch of pumpkin muffins inspired by a Carrots ‘N’ Cake recipe*. The recipe is gluten-free and Paleolithic diet friendly — but seeing as though I do not follow either of those diets — I made them because the recipe appeared easy, delicious, and nutrient-dense.
*I omitted the walnuts because I felt like they already contained enough (healthy) fat. I might add a handful of plump raisins the next time around.
I like me a muffin with staying power. Despite their higher fat content, these muffins are very light in consistency, and have wonderful flavor from the roasted almond butter and honey.
A perfect breakfast or school snack if you ask me.
I’m feeling something spring green for dinner…
Take it easy!
HP
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Mmm, these look delicious! And I actually have all the ingredients needed on hand :)
These look fabulous! And I think the addition of raisins sounds even tastier [I can’t get enough of the little things lately]!
Those look yummy!
I have to try these!
I just pulled mine out of the oven and they smell AWESOME! I can’t wait until they cool so I can eat one.
I made a batch this weekend, too — enjoy! :)
Just popped these in the oven with the addition of chocolate chips. How can that be wrong!? :)
Actually, I did not have paper liners, so I put in chocolate to substitute…
mmm, good thinkin’ ;)
These look so perfect! I’ve always wanted to try almond flour, so now I think I’ll make these!
I’ve been looking for something to do with my almond flour. This looks like a great option.