RECIPE OF THE WEEK || Gut Friendly Pumpkin "Everything" Muffins

𝐆𝐔𝐓 𝐅𝐑𝐈𝐄𝐍𝐃𝐋𝐘 𝐏𝐔𝐌𝐏𝐊𝐈𝐍 𝐌𝐔𝐅𝐅𝐈𝐍𝐒 🍂🤍⁣

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At the top of this month I encouraged my sisterhood to start exploring how foods made them feel. We removed a couple foods that tend to cause sensitivities in our gut and swapped them out for some new faves. ⁣⁣

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The mission has been simple…⁣⁣

…to give our gut some love. 🌱🤍⁣⁣

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It’s wild what you LEARN TO LOVE when you simply get curious on your journey and try new things…this muffin recipe being one my NEW FAVES. ⁣

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WHAT YOU NEED 👇🏼

1 1/2 cups oat flour (super simple! just place 2 cups of oats in a food processor and pulse 30 seconds until it’s a flour)⁣

1/2 cup almond flour⁣

3/4 cup brown sugar⁣

2 tsp baking powder⁣

2 tsp baking soda⁣

1 tsp cinnamon⁣

1/2 tsp salt⁣

2 tsp pumpkin pie spice⁣

3/4 cup pumpkin puree⁣

1 large apple shredded⁣

1/3 cup apple sauce unsweetened⁣

1/2 cup coconut oil melted⁣

1 tbsp vanilla extract⁣

1 cup shredded carrots, grated ⁣

1/2 cup dried cranberries or raisins ⁣

1/2 cup chopped almonds⁣

1/2 cup unsweetened coconut ⁣

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HOW YOU MAKE IT 👇🏼

⁣① Line your muffin pan with muffin cups and preheat your oven to 400.⁣

② Place all dry ingredients into a bowl and whisk until combined.⁣

③ To another bowl, add pumpkin puree, shredded apple, apple sauce, melted coconut oil, vanilla, and carrots. Stir to mix. ⁣

④ Slowly add the dry ingredients into the wet ingredients and fold to combine until mixed. Fold the cranberries, almonds, + coconut in at the end. ⁣

⑤ Bake for 28-30 min and let cool. To reheat in the morning simply microwave for 30 seconds and enjoy!