Hello! Hope you’re enjoying your weekend. Ours has been good…but a little rough. Peanut got sick to her tummy Friday night and didn’t feel all that great during the day on Saturday. By Saturday evening, she was crashing hard core:
Today, she is feeling much much better (yayyy!). We started today off by taking Frank for a walk and then we went for a run. We also hosted a “sprinkle” for my friend Marissa who is due with her second baby soon. It seems like just yesterday we were having her first shower. A bundle of us got together for another potluck brunch. I made coffee, muffins & cookies. Thank you all for your amazing muffin suggestions. I ended up making Biz’s Chobani blueberry muffins in mini form without the topping:
I also played around with a few recipes and made a mini gluten free, dairy free almond meal pumpkin chocolate chip muffin:
Ingredients:
Dry:
- 2 1/2 cups almond meal (I used TJs brand)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
Wet:
- 1/2 cup pumpkin puree (could use applesauce too)
- 2 large eggs (or 2 flax eggs)
- 1/3 cup agave (could use honey or pure maple syrup too)
- 1/4 cup coconut oil (or vegetable oil)
- 2 teaspoons vanilla extract
Chocolate chips (DF GF)
Directions:
Preheat oven to 325 degrees F. Either spray a muffin tin with non-stick spray or put muffin wrappers in place
Mix together dry ingredients in one bowl, wet in another. Mix together until just combined. Stir in chocolate chips. Bake for ~15 minutes.
And I made chocolate chip cookies:
Now, Kay is napping and I’m thinking about doing the same. Hoping to hit up the pool later. What are you up to?
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