Sneaking superfoods into something palatable is particularly tricky with my picky eaters. I can’t tell you how many times I have cooked and baked delicious dishes only to have them turn up their noses and ask for cheese sticks. This is perhaps the greatest fool-proof recipe: a sweet treat recipe perfect for fall and easily adjustable based on your choice of gourd, seeds and even chocolate chips!<\/p>\n
PUMPKIN CHIA MUFFINS<\/p>\n
INGREDIENTS:<\/p>\n
2 cups pumpkin puree – no cans please! Halve and remove seeds from a leftover Halloween pumpkin or any type of squash and roast cut side down in a 350-degree oven for about an hour. Scoop out flesh. You can also use grated zucchini.<\/p>\n
1 1\/4 cup flour (I like to use half whole wheat)<\/p>\n
3\/4 cup sugar<\/p>\n
1\/2 cup Chosen Foods Avocado Oil<\/p>\n
2 eggs<\/p>\n
1 tsp vanilla<\/p>\n
1\/2 tsp salt<\/p>\n
1 tsp baking powder<\/p>\n
1 tsp baking soda<\/p>\n
1 tsp cinnamon<\/p>\n
1\/2 cup Chosen Foods Chia Seeds<\/p>\n
DIRECTIONS:<\/p>\n
Preheat oven to 350 degrees. Coat muffin tin with Chosen Foods Avocado Oil Spray.<\/p>\n
Blend all ingredients with a hand mixer. After blending you can also add hemp seeds, flax seeds, nuts, chocolate chips – whatever you like!<\/p>\n
Cook for about 30-45 minutes or until a skewer comes out clean.<\/p>\n
I have also done this as a bread, which takes about an hour to cook through.<\/p>\n
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