ok, so anytime you try a new recipe, regardless of who thinks it’s a great concoction, it can always turn out to be not good in that it is 1. not what you expect and 2. tastes, for lack of a better word, awful. the hard thing is, you always have to try things for yourself…so don’t let what i’m about to say discourage you from trying.
this recipe challenge has had ups and downs right? we’ve had both, but its time to share about another “down”. this is along the same lines as the dreaded zucchini brownies. apparently i learned nothing. or i was just trying to be more healthy. sadly, i think both of these recipes have turned us off to the paleo diet. sorry guys. i am posting it here, and it will go in the books as another recipe for the challenge, but just as the zucchini brownies, i don’t think we’ll be trying this one again. here is the blog i got the recipe from. she has a lot of recipes, not all of which are paleo…check her out if you’re looking for more healthy/healthful recipes!
1 c. almond flour (i used gf baking flour mix)
1 c. canned pumpkin
1/4 c. almond butter (peanut butter)
1/4 c. honey
1 t. baking powder
1 t. cinnamon
1/2 t. pumpkin pie spice
1/4 t. salt
3/4 c. chopped walnuts (i used chocolate chips)
preheat oven to 350 degrees F and grease muffin tin (or use paper muffin liners). combine all ingredients in a medium-size bowl. divide batter between 6 muffin cups. bake for 32-35 minutes or until muffins are completely cooked through.
so, it’s an easy recipe, and although i did make my own modifications based on what we had and what we like…we weren’t fans. it saddens me, because i have an internal voice that wants to be healthier in baking and cooking, but when it comes down to it, we end up wasting that food because we both don’t like it.
what saved this whole pumpkin muffin recipe was the chocolate chips. truly. but even then, we couldn’t eat more than one each. good thing i made eggs and bacon for breakfast and the muffins were just to supplement!