Pumpkin Applesauce Muffins

Whether you agree that breakfast is the most important meal of the day or not, there’s one thing we can all agree on: cupcakes aren’t a healthy breakfast option.
Sometimes, though, cupcakes are just disguised as muffins: Little breakfast cakes so high in calories, sugar, and processed white flour that you might as well call them dessert.
And while me may want to eat cake for breakfast, we know it’s not the best option for our health and weight management, don’t we?
Instead, how about some healthy muffins to start the day or help you stay full in between meals? (Now you can have your healthy, PCOS-friendly muffin, and eat it too!)
PUMPKIN APPLESAUCE MUFFINS
Ingredients
2 cups almond flour whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons ground flaxseed (My own add in for extra omega 3s!)
1 teaspoon stevia powder 2/3 cup brown sugar, firmly packed and 1/3 cup white sugar
1/4 cup coconut oil 1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the almond flour, baking powder, baking soda, salt, and pumpkin pie spice, and flaxseed; set aside. Combine the stevia, coconut oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
PCOS-friendly pumpkin applesauce muffins inspired by allrecipes!
Serves 12
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