How’s your Monday going?
I have a busy week jammed packed with work meetings. I like that because it will help the week zip by. After two short work weeks in a row for me, it was tough getting back into the swing of it this morning. It will be good to have something else to keep my mind occupied this week since getting the news Friday about my foot stress fracture again. I would be lying if I said I didn’t feel depressed. I am.
I emailed my foot doctor Friday after the specialist called with the MRI results. I chose to put myself back in my boot this weekend until I hear from him. I hope he can figure out a plan to get this healed once and for all and keep me sane from not working out the way I want to too. A lot of people don’t understand it, but fitness is my life and a huge part of who I am. It’s my way I relieve stress, figure out problems and just feel good. You don’t want to be around me if I don’t workout. I’m a cranky pants. This week I’m doing a lot of swimming, pool running and some biking. Staying off your feet in general is a hard thing to do even if you’re not working out. We need our feet to do everything.
The good news is we don’t get stress fractures in our mouths. If we did, then we’d really be in trouble because these pumpkin almond chocolate chip babies are just too delicious to not eat. Honestly, I wasn’t planning to post this recipe until October. I make recipes a few weeks in advance so I have enough time to touch up pictures or make a recipe again when it doesn’t turn out the way I like. There’s nothing worse than a recipe fail the day before. I was planning to save this yummy one for October, which to me is technically pumpkin month.
I see many others posting pumpkin recipes already, but I feel it’s too soon and a little rushed and I’m definitely not one to jump on the band wagon. Let’s get through September before we rush into October…mmmk? Next thing you know we will pass over Thanksgiving and jump right into Christmas cookies. But last night when I posted this picture on Instagram social media blew up on me and everyone wanted the recipe right this second.
I know pumpkin is amazing and all, but I wasn’t expecting that big reaction. Maybe it’s the almond? No, I bet it’s the chocolate. Or maybe there’s just something so exciting about combing pumpkin, almond and chocolate in a muffin that everyone needs to have it immediately? I bet that’s it. Well, I heard you guys loud and clear! I’m breaking my rule of no pumpkin recipes before October just for you. So here you go.
This pumpkin almond chocolate chip muffin is gluten and dairy free. It’s soft and oh so every moist. The flavors are a perfect balance of sweet chocolate and savory pumpkin with a hint of cinnamon and something else that makes you go hmm. Now I’m off to figure out another pumpkin recipe for October. In the meantime, I hope you love these!
- ½ cup pumpkin puree
- 4 tbsp coconut oil
- 7 tbsp honey
- 3 flax eggs (combine 6 tbsp + 3 tbsp flaxmeal)*
- 2 teaspoon almond extract
- 1 cup almond butter
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ cup mini chocolate chips
- 2 tsp cinnamon
- 1 tsp nutmeg
- pinch of sea salt
- Preheat oven to 350 degrees
- Prepare a muffin tin with liners
- In a large bowl, combine honey, coconut oil, pumpkin, almond extract, almond butter & flax eggs
- Add remaining ingredients and combine well
- Scoop the batter into the prepared muffin tin
- Baked 28-30 minutes
- Once the muffins are out of the oven, top with a few extra chocolate chips. They will melt on the top.
Makes 15 muffins, 214 calories per muffin
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