Paleo Chocolate Chip Pumpkin Butternut Squash Muffins

Chocolate Chip Pumpkin Butternut Squash Muffins

I love muffins so I’m always looking for a good Paleo muffin These muffins are so soft and moist. I have played with the amount of pumpkin and butternut squash between a cup and 1 1/2 cups. I feel like sometimes they are more moist than expected so they may come out more dense. Feel free to play with this recipe and add more flour if needed. I also use the Enjoy Life Chocolate chips. They are vegan, and Paleo friendly!!!! And by far the best chocolate I have eaten.

½ to ¾ cup butternut squash puree

(I roast my butternut squash & pumpkin first, in theoven on broil for 5-10 minutes.  I coatthem in ¼ cup coconut oil and ¼ to 1/3 cup maple syrup or honey. I feel like itbrings out the flavors of the squashes more. You can also just steam them inthe microwave for 5 minutes or less, before you puree in a food processor.  I also do this with my emulsion stick blenderin a pinch.

4 tablespoon pure maple syrup or honey (in addition to theamount you used to roast; if you did not roast add 1/3 cup of syrup)

1 ½ cup tapioca flour (or rice flour if you are not strictpaleo)

1 ¼ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup Chocolate Chips (Use more or less to your liking! I usually add 1 1/2 cups because I love chocolate!)

Preheat oven to 400 degrees

In a bowl combine the dry ingredients (flour, baking soda,baking powder, pumpkin spice, cinnamon, nutmeg.)

Line a muffin tin with muffin cups or use coconut oil tocoat the tin if you are not using muffin papers.

Next mix the pureed pumpkin & butternut squash with thesyrup or honey.  You can use a mixer forthis I typically fold my ingredients in with a spatula.

Using an electric mixer, slowly mix dry ingredients.  If you go fast you will have a powder mess everywhere.

Fill the muffin tins each with about 2/3 to ¾ full.

Bake for 30-35 minutes, take a tooth pick or knife to thecenter.  If it comes out clean they aredone!

Cool on a wire rack 5-10 minutes and serve!

I use to love the weight watcher pumpkin muffins.  The ones you would use a can of pumpkin pureeand a spice cake mix.  They were alwaysso moist and delicious.  I am trying torecreate those muffins, but paleo friendly.

Paleo Italian Chicken

1 LB organic boneless skinless chicken breast

( cut into strips)

3 TBSP oregano

2 TBSP parsley

1 TBSP garlic granules

1 tsp salt

1/2 tsp pepper

3 TBSP cooking fat (avocado oil, ghee, etc.)

Mix in a bowl seasonings. Rinse chicken, pat dry, season on both sides. Heat oil in pan on med heat. Reduce to med-low when warm. Add chicken and sauté 2-3 minutes each side or until fully cooked.

Simple Chicken Soup


3-4 Boneless Skinless Chicken Breasts cubed or 4-5 Boneless Skinless Chicken Thighs cubed

3 cups bone broth or chicken broth

2.5 cups water

3 large carrots Chopped or 1 1/2 cups baby carrots

2 stalks celery chopped

1 large onion minced

1 TBSP fresh Parsley

6 cloves of garlic grated

1 small Knob of ginger grated

2 tsp salt

1/2 tsp pepper

(Sometimes a like to add 2-4 sprigs of thyme or a little rosemary.)

Using and instant pot. (Crockpot variation below)

  1. Put chicken on bottom of instant pot.
  2. Add onion, garlic, celery, carrots, ginger on top of chicken. Add thyme or rosemary if you are adding it too.
  3. Pour liquids over veggies and chicken.
  4. Add salt and pepper.
  5. Place lid on pressure cooker and set pressure valve to ‘seal’.
  6. Pressure should be set to high and time for 10 minutes. It takes about 15- minutes to pressurize.

Crockpot

  1. Put onion, garlic, celery, carrots, ginger on the bottom of the crockpot. Add thyme or rosemary if you are adding it too.
  2. Add chicken over the veggies.
  3. Pour liquids over the top.
  4. Add salt and pepper.
  5. Cook on high 4-5 hours or low 7-8 hours.

Sheet Pan Glazed Chicken & Veggies

2 c Sliced carrots

3 1/2 c broccoli

1 large red onion

4 cloves garlic minced

1 c mushrooms

6 TBSP EVOO

4 TBSP Maple Syrup

2 TBSP Dijon mustard

2 TBSP Balsamic vinegar

1 tsp salt

1/2 tsp pepper

3/4 tsp dried oregano

1/2 tsp dried thyme

2 lb boneless skinless chicken breast pounded thin cut in cubes

Preheat Oven 425. Lightly coat a sheet pan.

In a bowl mix EVOO, mustard, syrup, garlic, oregano, salt, pepper, thyme, balsamic. Drizzle 3 TBSP of mixture (reserve the rest for later) on veggies, then toss to coat the veggies. Layer on sheet pan.

Place chicken on top of the veggies. Brush the remainder of mixture on the chicken and veggies.

Bake 25-35 minutes until chicken internal temperature is 165 degrees.

Veggie Curry

1 cup diced zucchini

1 cup diced Yellow squash

1 cup pepper variety (green, red, orange, yellow)

1 cup broccoli

1 cup mushrooms

1 small onion diced

3 cloves garlic diced

2-3 TBSP red or green curry (choose your favorite curry paste)

1 TBSP grated ginger root

salt & pepper

2 tsp garlic powder

2 TBSP coconut oil

1 can full fat coconut milk

1 cup veggie broth

Put coconut oil in pan and sauté all veggies until tender 5-10 min.  Add coconut milk and broth, stir in curry paste to taste, salt & pepper to taste, and garlic powder. Cook on medium to low heat for 10 minutes simmering.  Serve plain, over a sweet potato, or rice.