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)
The 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!