Saturday, October 20, 2012

Pumpkin Muffins, Healthier Substitutions

Pumpkin is a fall staple, whether it is muffins, pie or lattes, pumpkin is all around this time of year.  Making pumpkin recipes at home can be easy and healthy!  The following pumpkin muffin recipe is not a bad start, but with some healthier more nutritious substitutions it can be even better!

For Dairy free options:
- try substituting milk with any dairy free alternative like: almond, coconut, quinoa, hemp or soy milk.  There are many options that taste great.
- Sour cream alternatives can include: a dairy free yogurt like almond, soy, or coconut.  Another option is to make you own dairy free sour cream using a dairy free yogurt or one 10.5 oz package of tofu, crumbled, 4 tsp of lemon juice, 2 tsp apple cider vinegar, 1/2 tsp of salt.  Blend until smooth.

Gluten free or higher fiber:
- Substituting the all purpose flour with a gluten free alternative can also add more fiber:
Flax meal, quinoa flour, teff flour, coconut flour, or almond meal, are all options that can be found at most grocery stores or health food store.

Sugar Alternatives: 
- try substituting sugar with alternatives such as: coconut sugar, maple syrup, stevia, turbinado raw sugar, or molasses.  Follow the instructions on the package for substitution amounts.

Enjoy! and let me know how they turn out...

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