Anti-inflammatory, gluten-free, dairy free, blood sugar friendly healthy, pumpkin, spice muffins that actually taste good #fentysuperbrandday #bloodsugarbalance #pumpkinbread #healthydessert #glutenfreerecipes

anti-inflammatory, gluten-free, dairy-free, refined sugar-free, blood sugar-friendly, free pumpkin spice muffins that actually taste good. Because as a nutrition coach who's on an anti-inflammatory diet, I've made it my life's mission to make sure myself and my clients do not have to give up treats and can still lose weight, feel good, lower inflammation, balance their gut microbiome, all of the things. Okay, I'm done yapping, let's go. Okay, I'm gonna use a food processor, you can use a blender, you can use a ball, you could do whatever you want, but I got a food processor, it came with my blender, so why not use it? Alright, starting off strong, we've got two cups of oats, we can obviously use oat flour, it's gonna turn into oat flour in here. Two eggs, one and a half cups of pumpkin puree, sorry this is gonna be a measure with my heart moment because you guys know me in dishes, we're just, we're not happening. Cup and a half, gonna throw all this in there. Two tablespoons of whatever, nut butter, you like, I am using sunflower seed butter, butter, you can use almond butter, you can use anything you want. I'm seed cycling, so sunflower works in my loodial phase, so this is me killing two birds with one stone. One tablespoon of vanilla extract, if you're like me, you're gonna put one and a half, because you just love vanilla. Alright, we definitely need something to sweeten these up, I'm going to be using dates, you can use maple syrup, coconut sugar, anything you personally like, I like dates specifically, because they're lower glycemic index, which means they don't spike your blood sugar as much, they're high in potassium, they're high in fiber, but also because they have this, you know, nice uigui texture, they make your muffins nice and moist, which, who doesn't love? I'm personally gonna throw eight in here, but you need to kind of keep an eye on it, because they're all different sizes, you also might like your stuff a lot sweeter, you might want to add more, you might not like them sweet and all sweet at all, you might want to add less. Again, I'm gonna do about eight, that's more than enough for me. Last ingredient I promise, this is just some baking soda, I'm gonna put half a tablespoon in here, we obviously can't make pumpkin muffins without pumpkin pie seasoning, so I'm gonna put about half a tablespoon in here, and then you can skip this one, but I just really, really, really love cinnamon, so I'm gonna add a little bit more cinnamon, and then you have to trust me on this one, but you want to add a really nice heavy sprinkle of salt, it's going to help enhance the flavor, I literally put probably half a teaspoon, and then I'm gonna put the lid on and blend, obviously if you made this in a bowl, you're just gonna want to mash everything up really well. Okay, this is what the batter looks like, I'm gonna pull this out and put my toppings in, because duh, of course there's gonna be toppings. I'm gonna add pecans, you can add walnuts, pecans, chocolate chips, whatever you want, I'm just gonna do pecans, because that's what my hard desires this time. Last step is obviously I'm just gonna put them into my muffin tins. Alright, lastly for dramatic effect, I'm gonna sprinkle some coconut sugar all over the tops of these, that way they get that crystallized sugary like crunchy topping. Tell me these don't look good. Into the oven, 350 for about 18 to 22 minutes. And that is it guys, anti-inflammatory gluten-free, dairy-free, refined sugar-free, blood sugar-friendly, pumpkin spice muffins that taste so good, let me know if this reached the right audience, and if you guys want to see more recipes like this.