THE Best Healthy Pumpkin Muffins

I may have out did myself with these muffins! They taste amazing AND are made with healthy, gut friendly, nutrient dense ingredients! You'd never believe me if I told you the ingredients and how healthy they are because they taste SO darn good!

Pumpkin season is upon us. Don't get be wrong I LOVE pumpkin, but most of the pumpkin foods and recipes available this time or year are loaded with inflammatory ingredients that will wreck havoc on your gut and often don't even use REAL pumpkin! Real pumpkin has so many health benefits:

• High in fiber, which helps support digestion and feed good gut bacteria

• Rich in antioxidants, which help reduce inflammation in the gut, promoting a healthy digestive tract

• High water content, pumpkin is nearly 90% water, helping to keep the digestive system hydrated, which is essential for smooth digestion and preventing issues like constipation

• Supports healthy gut lining, the vitamin A in pumpkin helps maintain the integrity of the gut lining, which is essential for preventing leaky gut and supporting overall gut health

• Easy to digest, pumpkin is easy on the stomach, making it an ideal food for those with digestive issues or sensitivities.

These are perfect for the whole family, my son loves them! I made half the batch with chocolate chips and half without. Bryce has 2 muffins in the morning without chocolate chips along with fruit and it is a nutritious, easy meal for both of us.

I hope you enjoy these as much as our family! If you make them and love them please tag me on Instagram, I would love to see, and it's always helpful when you guys share my recipes with others!

Ingredients:

*makes 12 muffins

• 2 c. oats 

• 3 bananas 

• 1.5 tbsp baking powder 

• 1/3 c. pumpkin pure (no added sugar)

• 1-2 tbsp pure maple syrup 

• 1 scoop Daily Elements  micro greens powder (use code "JENNA15" for discount) - optional but recommend

• 1 tsp vanilla extract 

• A few dashes of pumpkin pie spice 

• 2 tbsp almond butter + some for topping 

• Hu dark chocolate chips (optional) 

Directions:

1. Preheat oven to 350

2. Line muffin pan with muffin liners or spray with coconut oil or avocado oil

3. Mix all ingredients in blender excluding chocolate chips

4. Pour into muffin tins 3/4 of way high

5. Add a few chocolate chips to muffins if desired, I did half with, and half without

6. Optional: top with dollop of nut butter of choice

7. Bake for 12-15 mins

8. Let cool - I like to bake these the night before I'm planning to eat them because they need to settle a bit so the texture is much better the next day

9. Store in fridge for up to 1 week or in freezer for longer.

** I hope you enjoy these as much as our family! If you make them and love them please tag me on Instagram and I would love to see and it's always helpful when you guys share my recipes with others!