Fluffy Pumpkin and Chia Muffins

IMG_1119Baking without sugar is something that take a little experimenting with to get right.

If you have Sarah’s ‘I Quit Sugar’ book, you may have already tried her Fluffy Pumpkin and Chia Muffins.   I made them this afternoon, while the weather was deciding what it was going to do.  It was the best decision I could have made because these were delicious.

The muffins are quite dense, even though they’re referred to as ‘fluffy’.  The eggs add a fluffy-touch, but these things could still break windows if thrown hard enough (but nothing like Lucy Liu’s Chinese Fighting Muffins)

IMG_1120The best thing about these babies is that they’re made from real ingredients.  I have absolutely no issue putting any one of the ingredients into my body.  Even the sweetener is natural (stevia), and not manufactured in a test tube.

While I can’t replicate the recipe here, you can find a copy of Sarah’s recipe over here.

If you’re interested in giving them a go, please do.  You’ll be glad that you did (even if it’s so that you know you don’t like them).

These beauties are quick to make, tasty, portable for a breakfast on the run, and I’ve been assured that they freeze well.  I’m certainly looking forward to munching on these over the next few days!

Yum, yum!

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2 thoughts on “Fluffy Pumpkin and Chia Muffins

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