In my office there is a cupboard, sometimes it is the magic closet most unfortunately the horror cabinet. In this cabinet there are tons of Snickers, Ritter Sport chocolate or other tasty things that are too sweet and have way too much sugar. Then there are the moments when I can not make it to lunch or the day just gets too long, is too stressful. We all like to find an excuse why we grab something from the horror cabinet. Unfortunately, you get used to this easy access and at some point it is simply a must.
Therefore, I have made up my mind to prepare this weekend some healthy snacks, so my colleagues and I stay away from refined sugars. The Vegan Chocolate Pumpkin Pie Muffin is sweetened with dates. Dates contain, in contrast to refined sugar, fiber, vitamin C, B, magnesium, iron and tryptophan. Tryptophan, the precursor of serotonin, the good mood hormone which also ensures we are more relaxed. Who would not rather be relaxed then stressed at work? If you have less stress hormones in your body the impulse to reward yourself with sugary things will be much lower.
I’m curious to see how my colleagues react to Vegan Chocolate Pumpkin Pie Muffin. Hopefully all those nice little snacks will help to make some smarter choices around the office with regard to food. The problem with sugar is, it is something that makes you addictive you can become pretty much a sugar junkie. The body gets used to this condition of too much sugar in your blood. At first, when the body gets sugar, there is the feeling of happiness and you feel more concentrated and active.
Unfortunately this feeling does not stay very long, the insulin level falls so rapidly as it has risen. At the same time this also decreases your mood and ability to concentrate, because the brain is still reminiscent of the feeling of happiness through sugar. He will trick you in going for the next candy bar since you will feel like desperately needing it. Maybe therefore this Vegan Chocolate Pumpkin Pie Muffin is a nice alternative for my colleagues and for you.
Gluten free, vegan Chocolate Pumpkin Pie MuffinsPrint This
2 tbsp. Flaxseed ground
4 tbsp. Water warm
1/2 cup Dates
1 1/2 cups Pumpkin Puree
2 tbsp. Coconut Oil
1 Vanilla Bean – or 1 tsp. Vanilla Essence
3/4 cup Almond milk
2 cups Oats – gluten free in my case
1 cup Rice Flour (Whole Wheat)
1 tsp. Baking Powder
1 pinch Sea Salt
2 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Ginger
1/2 cup Walnuts – Safe some for decoration
1/4 cup Dark Chocolate Pieces – vegan (or at least 70% cacao)
- In a small bowl poor the warm water over the flaxseeds, stir and let it sit for at least 5 minutes. Since the recipe does not include any eggs the flaxseed water mixture or called flaxseed egg will help with this.
- Put pumpkin, dates, prunes, vanilla, coconut oil and almond milk in a mixer and have it run on high until you have a smooth texture with no lumps.
- Preheat the oven to 325° Fahrenheit.
- In a bowl, besides the walnuts and chocolate, mix they dry, or looking at the recipe the rest of the ingredients. Then add the wet mixture and mix until you have a nice dough. If it is too firm, add a bit more almond milk.
- Cut the chocolate into pieces as well as the walnuts but safe some walnuts for decoration on top of the muffins.
- Fold chocolate and walnuts gently into the dough.
- Grease your muffin tins and poor the dough into the mold. The muffins will not rise much therefore make sure you have enough dough in each tin.
- Bake for approx. 30 minutes or until golden. Make sure with a tooth pick that they are done. You can always cover them with aluminium foil if the turn too dark.
- Let them cool for around 5 minutes, then gently get them out of the muffin tins and have them cool down a bit more before you enjoy them.
Store in airtight container. You can always freeze them.