gentle bloat friendly prebiotic fiber low fodmap

Recipe: Choco Pumpkin Muffins

Mornings are feeling darker, the air is getting colder, and pumpkins are everywhere. Soaking up this festive, cozy, season means a pumpkin recipe. With seasons changing, gut health and immunity can be impacted. Between our gentle prebiotic fiber and the pumpkin, this recipe is fortifying not only your gut-skin axis but also setting your immune system up for success. 

Why We <3 Pumpkin? 

You mean besides the taste and texture and how cozy and festive it feels? Pumpkin is rich in so many gut-skin and gut-immune benefiting ingredients such as: 

  • Vitamin C: supports immune + skin collagen production
  • Vitamin A: essential for immune, glowing skin + eye health 
  • Electrolytes: rich in magnesium + potassium 
  • Iron: girlies know we need to stock up on our iron and guys this is your fuel

Not to mention it is rich in fiber and antioxidants. 

I love these as a midday snack or a cheer me up or something for on the go because they are so rich in fiber and magnesium, you get full very fast and you feel totally relaxed. You are getting about 5g of fiber per serving and 6g if you include seeds or nuts. 

Ingredients: 

  • 1 3/4 cups almond flour 
  • 2 tbsp coconut flour
  • 2 tbsp preme gentle prebiotics (1.5 scoops) 
  • 2 tbsp pumpkin seeds 
  • 1 1/2 tsp pumpkin pie spice 
  • 1/2 tsp cinnamon 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup pumpkin purée
  • 4 tbsp milk of your choice 
  • 2 large eggs
  • 1/3 cup maple syrup 
  • 1/4 cup + 1 tsp melted coconut oil
  • 1/4 cup dark chocolate chips

Instructions: 

Pre-heat your oven to 350F. 

Grease a muffin tin with coconut oil or butter. 

Mix your dry ingredients together: almond flour, coconut flour, our gentle prebiotics, pumpkin spice, cinnamon, baking soda, and salt. 

Mix your wet ingredients: eggs, milk, melted coconut oil, and pumpkin purée. 

Fold your wet ingredients into your dry. 

Once mixed together, sprinkle in chocolate chips and/or pumpkin seeds or nuts. 

Fill your muffin tin 3/4 ways up. 

Place your muffins in the oven for 25-28 minutes until you can stick a butter knife inside and it comes out dry. 

5 minutes before the muffins are done baking, either using a microwave or stove top water bath, melt your chocolate chips with your 1tsp of coconut oil. 

When muffins are done baking, drizzle melted chocolate over them. 

Serve with our hot cocoa for a total of 10g of fiber. 

Get our gentle duo to save on both! 

 

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