Baked: Whole Wheat Pumpkin Muffins II

Tasty and healthy pumpkin muffins without that depressing feeling afterwards.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Whole Wheat Pumpkin Muffins II

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1/4 cup walnuts
1/2 cup canned pumpkin
2 large eggs
1 1/4 cups whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/2 cup olive oil
1 tsp baking soda
1/2 cup packed brown sugar

Instructions

1. Preheat oven to 350 °F (175 °C). Lightly brush muffin pan with olive oil.

2. Sift the flour, baking soda and salt into a medium bowl, set aside.

3. Whisk olive oil and sugar until smooth. Mix in eggs one at a time and extract.

4. Add the canned pumpkin, cinnamon and nutmeg. Mix well.

5. Mix in the flour mixture until just incorporated.

6. Fold in the nuts and transfer to muffin pan.

7. Bake for about 20-25 minutes. Let sit for 10 minutes. Enjoy!

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