After my success recreating Elana’s GF/DF/Sugar Free Banana Nut Muffins, it was time to try to create my own recipe for Tita. For me, that means look in the pantry, see what you have, take a deep breath, and go for it! The resulting muffins are not pretty… Bless their hearts… However homely, these muffins are delicious. Not overly sweet, these moist, golden gems are not only Gluten Free and Sugar Free, they are Vegan! They are also made with whole grain, high-fiber flours, making them very low glycemic. Perfect for a diabetic! These muffins would be a wonderful for breakfast muffin with a hot mug of tea or coffee!
Pumpkin Goji Muffins
– 1/4 cup Tahini
– 1/4 cup Oil
– 1/2 cup Pumpkin Puree
– 2 teaspoons Flax Seed Meal
– 1 cup Unsweetened Almond Milk
– 35 drops Vanilla Liquid Stevia
– 1/2 teaspoon Apple Cider Vinegar
– 2 teaspoons Cinnamon
– 1/2 teaspoon Ginger
– 1/2 cup Goji Berries (rehydrated)
– 1/2 cup Millet Flour
– 1/2 cup Brown Rice Flour
– 2 Tablespoons Coconut Flour
– 1/4 cup Garbanzo and Fava Bean Flour
– 1 Tablespoon Baking Powder
– 1/2 teaspoon Baking Soda
– 1/4 teaspoon Salt
Preheat your oven to 350 degrees.
Spray a muffin pan with non-stick cooking spray.
In a large mixing bowl, whisk together the tahini, oil, and pumpkin puree.
Add the flax meal, almond milk, stevia, vinegar, cinnamon, and ginger and whisk until smooth.
Stir in the rehydrated Goji Berries.
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet, stirring until just combined.
Using a measuring cup, scoop batter by 1/3 cup into prepared muffin pan.
Bake 30-35 minutes until done. (I rotated my pan once during cooking to ensure evening browning.
Allow to cool on a wire rack.
I wasn’t sure about these at first, but they really grow on you. Give them a try! Feel free to change up the berries, or to add nuts!