Tomorrow is the big day and if you are like me, you’ve already begun thinking about how to use up those Thanksgiving leftovers. In my humble opinion, the leftovers can be just as incredible as the main event. Less fuss, all the great food and you can get a little creative, veering away from the classic dishes, a little.
We’re headed down to Mexico to spend the holidays with our friends. We’ll be staying on the beach and making a traditional feast for 20, which means lots of leftovers. Rather than living off that same heavy meal for days, I am all about finding creative new ways to reimagine the various foods into new, healthier recipes.
Of course, I wouldn’t dream of hitting the road without my ALOHA goodies, you guys know this already. These tasty grain-free pumpkin muffins, not only use up the last of the pumpkin purée, squash, or mashed sweet potatoes but they also feature the tasty ALOHA Original Superfood Dark Chocolate Bar. A resourceful and delicious way to use up leftovers, include your daily greens and sneak in some chocolate while you are at it, too. These muffins are a great option for your Black Friday breakfast, whether it’s fuel for hitting the stores or sitting by the beach.
Head over to The ALOHA website to get the recipe for these tasty, Grain-Free Pumpkin Chocolate Chunk Muffins
Grain-Free Pumpkin Chocolate Chunk Muffins
- 2 cups blanched almond flour, not almond meal
- ⅓ cup coconut flour
- 2 tablespoons ALOHA Coconut or coconut sugar
- 2 teaspoons powdered psyllium husk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 3 large farm fresh eggs
- ½ cup pumpkin purée, butternut squash or mashed sweet potatoes will also work
- ¼ cup coconut oil, ghee or butter, melted
- ¼ cup maple syrup or honey
- 2 tablespoons non-dairy milk
- 1 ALOHA Original Superfood Dark Chocolate Bar, roughly chopped (or 2.5 ounces of your favorite Dark Chocolate)
- cups blanched almond flour (not almond meal)
- /3 cup coconut flour
- tablespoons ALOHA Coconut or coconut sugar
- teaspoons powdered psyllium husk
- teaspoon ground cinnamon
- /2 teaspoon ground ginger
- /4 teaspoon ground clove
- /4 teaspoon ground nutmeg
- /4 teaspoon baking soda
- /2 teaspoon baking powder
- Pinch of salt
- large farm fresh eggs
- /2 cup pumpkin purée (butternut squash or mashed sweet potatoes will also work)
- /4 cup coconut oil, ghee or butter, melted
- /4 cup maple syrup or honey
- tablespoons nondairy milk
- ALOHA Original Superfood Dark Chocolate Bar, roughly chopped
- Preheat the oven to 350ºF. Line a standard muffin tin with 12 parchment or silicone baking cups.
- In a large mixing bowl, combine all of the dry ingredients and whisk well.
- In a medium mixing bowl, whisk together all of the wet ingredients. Add the wet ingredients to the dry, with a whisk to break up any clumps. The dough will be very thick.
- Using 1/4 cup measure, spoon the batter (which is actually more dough-like), to each of the muffin tins. Gently press the batter down, to fill in the tins.
- Bake for 15 to 18 minutes. They are ready when they are starting to brown and are not soft when lightly touched on the top center and a toothpick comes out clean.
- Let cool several minutes in the tin, then transfer to a cooling rack. Store in the refrigerator for up to three days.
This is a sponsored conversation written by me on behalf of ALOHA. All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.