Healthy Pumpkin Waffles

'Tis the season for pumpkin everything!! My family has been gorging themselves on these delicious, seasonal, healthy waffles.  The recipe doubles really well so I make extra and freeze them for super fast breakfast on school mornings.  I found the recipe on a website called cookieandkate.com
These waffles have the added benefit of being gluten free, if that is your thing! Of course there is no refined sugar, it wouldn't be on my blog if it did :) Enjoy!!

This batter makes 4-5 large round waffles.

Ingredients:
2 1/4 c oat flour (make your own by food processing old fashioned oats until powdery)
1 Tbs baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice

3 large eggs
2/3 c milk (I have used both skim cows milk and almond milk both were great)
1/2 c coconut oil - in liquid form
1/2 c pumpkin puree
3 Tbs maple syrup
1 Tbs vanilla extract

INSTRUCTIONS

1 - In a large bowl combine oat flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice and whisk together until well combined.
2 - In a medium sized bowl whisk the eggs, then add coconut oil pumpkin puree, maple syrup and vanilla and whisk to combine.
3 - Pour wet ingredients into dry and use a spoon to stir until just combined.  The mixture will be lumpy.  Allow the batter to sit for about 10 minutes.  While waiting, plug in your waffle iron and let it heat up. Give the batter a quick stir before placing on the waffle iron.  The batter will be rather thick, don't worry! Heat the waffle until golden brown, I like mine extra crispy so I give it an extra minute.

Dark Chocolate Muffins

These incredibly delicious muffins will satisfy your chocolate craving and give you a sweet treat in the morning without all of the guilt.  My children love them and I have even been able to pass them off as cupcakes rather than muffins (way more fun)! They contain no refined sugar and are wheat free for those of you who have gluten sensitivities. I slightly changed the recipe, originally from yummymummykitchen. Enjoy!
**6/13/17 Recipe updated: I have removed the maple syrup and decrease the amount of honey from 1/3 to 1/4c.  I have also decreased the bake time to 15mins.  They are still plenty sweet!!

Ingredients:
3 ripe bananas
2 Tbs coconut oil
1/4c Honey
1 egg
1 tsp vanilla extract
1 c almond meal
1/4 c coconut flour (I have substituted whole wheat in the past and it worked fine)
1/3 c dark cacao powder
1 tsp baking powder
1 tsp baking soda
Optional chocolate chips. I place three dark chips on top of each muffin before baking.

Method: 

Preheat your oven to 350F and line a 12 hole muffin pan with paper liners.  In your stand mixer or by hand, beat the peeled bananas until well mashed.  Add the oil, honey, syrup, egg and vanilla and mix well.  Add the almond meal, coconut flour, cacao powder, baking powder and soda and beat on low until well mixed.
Scoop the mixture into liners, top with chips if using, and bake for about 15 minutes.

Chia Pudding

Finally a breakfast entry!! My family and I love this very easy, make ahead breakfast.  On busy weekday mornings it is so nice to roll downstairs, open the refrigerator and have a healthy, clean and nutrient packed meal ready and waiting.  Make it to suit your personal taste with fresh fruit, berries and nuts on top.

1/4 c Chia Seeds
1 c nonfat milk (I use dairy, you can substitute your choice)
1 c nonfat greek yogurt
1 Tbs maple syrup

Whisk together the milk, yogurt and maple syrup.  Whisk in the chia seeds. Cover and refrigerate overnight.
In the morning, stir the pudding and place into individual serving bowls.  Top with your choice of fresh or thawed frozen fruit, nuts, seeds etc.  I like to add just a touch of honey or maple syrup drizzled over the top.

This recipe makes 3-4 servings.