chocolate chia pumpkin muffins

It’s a rainy, lazy day and I’m stuck inside with a sick toddler…what to do, what to do?  

Make muffins!  

Not just any muffins, superfood dense Chocolate Chia Pumpkin Muffins!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

Kristi, one of my best friends who shares my love of pumpkin and vitamix muffins gave me this recipe found over at www.vitamix.com.  I adjusted the ingredients a tad, upping the fiber and omega 3 content by using chia gel in place of eggs.  However, if you prefer eggs or don’t have chia seeds go ahead and use eggs instead!  I also lessened the sugar content and used pure maple syrup in place of white sugar.  These muffins have just a hint of sweetness and have a taste similar to pancakes!  I changed up the sugar using maple syrup instead, and added less than recommended.

Chia seeds are great, especially for kids!  Here’s why!

~High levels of Omega 3 fatty acids, important for brain development

~Contain fiber, no one likes a constipated kid!

~Are a high-quality plant protein

~Contain iron, magnesium and calcium

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

chocolate chia pumpkin muffins
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 2 tablespoons chia seeds + 6 tablespoons warm water
  • ¼ cup olive oil
  • 1 cup pumpkin (home cooked or canned)
  • ¼ cup soy milk or almond milk
  • ¼-1/2 cup pure maple syrup (depending on how sweet you like them!)
  • 1¾ cup whole wheat pastry flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅓ cup mini-chocolate chips (I used enjoy life chocolate chips)
Instructions
  1. Preheat oven to 350 degrees. Spray or line 2 mini-muffin tin and set aside.
  2. In a small bowl, stir together chia seeds and warm water. Set aside for 10 minutes or until a gel is formed.
  3. In a blender or bowl with a hand-held mixer, blend together chia gel, olive oil, pumpkin, milk and maple syrup until well combined.
  4. In a large bowl, sift whole wheat pastry flour, salt, baking soda and spices.
  5. Pour wet ingredients into dry and gently stir until just combined (don't over stir!). Fold in chocolate chips.
  6. Fill muffin tins ¾ way full and bake for 10-15 minutes (20-25 if using a regular sized muffin tin) or until a toothpick inserted comes out clean.
  7. Let cool and enjoy!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

lemony white bean dip

Lemony White Bean Dip…

Use white beans in place of chickpeas to create a smoother and creamier dip!

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

Don’t get me wrong, I’m a huge fan of hummus, but white bean dip might be my favorite!  So simple to make and just as versatile!  You can spread it on a sandwich in place of mayo or dip into it with cut fresh veggies!  For a crowd pleasing appetizer add a dollop to toasted slices of a multi-grain baguette, drizzle with evoo and add a pinch of sea salt and crushed red pepper flakes!

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

lemony white bean dip
 
Author:
Ingredients
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 4 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
Instructions
  1. Add beans, lemon juice and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy. Add sea salt and pepper to taste. Transfer to a bowl, add an extra drizzle of evoo and pinch of crushed red pepper flakes.

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

This appetizer actually turned into our dinner, it was too irresistable to stop eating!

It’s no secret that I love beans!

They are such a perfect blend of complex carbohydrates, protein and fiber that they will keep you full for a long time!  Not to mention they are a great source of folic acid, magnesium, potassium and iron!  Plus, they are cheap…a win win in my book :)

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

no-bake chocolate chia pumpkin bites

Chocolate Chia Pumpkin Bites, perfect for pumpkin season!  

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

Minimal added sugar, fiber filled oats, protein packed nuts and added spice make no-bake bites our “go to” snack!  I’ve made a variety of different kinds over the years, but after seeing these on Instagram made me run to the kitchen!

Having little ones over for Halloween parties and don’t want to overload them with sugar?  Make these instead sugary iced cookies!  Only wholesome ingredients are used and the combo of protein and fiber will keep sugar levels from spiking and cranky crashes from happening!

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

This recipe is adapted from the beautiful blog Domesticate Me, go check it out!

no-bake chocolate chia pumpkin bites
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12-16
Ingredients
  • 1 cup dates, pitted
  • ¼ cup canned pumpkin
  • 1 tablespoon maple syrup
  • 2 tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • pinch sea salt
  • 1 cup old fashioned oats
  • ½ cup pecans, chopped
  • ⅓ cup dark chocolate chunks, chopped
  • ⅓ cup raisins
Instructions
  1. Add dates, pumpkin, maple syrup, chia seeds, vanilla, pumpkin pie spice and sea salt to a food processor and blend until a paste is formed. Transfer to a large bowl and add oats, pecans, chocolate chunks, raisins and mix until well combined. Using a tablespoon, scoop out dough and roll into a ball. Store in an air-tight container in the refrigerator.

 No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~