Chia Pumpkin Muffins – Thanksgiving Recipe

Food as Medicine

Chia seeds are anti-inflammatory, rich in omega-3 fatty acids and fiber that aid in reducing inflammation and cholesterol levels in the body. Chia seeds are rich in manganese, phosphorous, calcium and magnesium. These nutrients reduce hypertension.

The protein and fiber content in chia seeds as well as the gel produced when the seeds are mixed with liquids results in regulation of satiety between meals.

Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of  beta-carotene. This is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.

Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer and delay aging. Pumpkins are also a powerful source of fiber.

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Ingredients

Serves 12

·         2 cups steamed and pureed pumpkin or 16 oz. can organic pumpkin 

·         1 Tbsp. chia seeds, ground (use a coffee grinder)

·         1 cup gluten-free flour of your choice (brown rice and quinoa work nicely as a mix)

·         1/2 cup arrowroot starch

·         2 tsp cinnamon

·         1/2 tsp nutmeg

·         2 tsp. baking soda

·         1/2 tsp salt

·         2 eggs

·         1/4 cup high-quality extra virgin olive oil or coconut oil

·         1/2 cup pure maple syrup

·         1/2 cup or less coconut syrup (it’s a matter of taste)

·         1 Tbsp. natural vanilla

·         1/2 cup of chopped walnuts, pecans or pumpkin seeds (they are optional)

Instructions

1.      Pre-heat oven to 350F.

2.      Mix all ingredients together.

3.      Spoon into lined muffin tray. Sprinkle with nuts of your choice.

4.      Bake for 15 – 20 minutes until tooth pick inserted comes out clean.

Please forward this recipe to anyone who would like to try it! 

To a Happy Thanksgiving!