Breakfast: Pistachio and Pumpkin Chocolate Muffins

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Apple Cider Vinegar

Health and fertility benefits of Pistachio and Pumpkin Chocolate Muffins

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). One tbsp of honey has a glycemic index (GI) of 55. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 Cups Honeyville Almond Flour
1/2 Cup Pumpkin Puree (I use Libby’s)
1/2 Cup Pistachios (Pre-salted)
1/2 Cup Just NOW Erythritol
2 Large Eggs
1/4 Cup Coconut Oil
3 ChocoPerfection Dark Bars (or 90% Cacao Squares)
2 tsp. Quality Vanilla
1 1/2 tsp. Cinnamon
1/2 tsp. Baking Soda
1/2 tsp. Apple Cider Vinegar
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Ginger

Instructions

1. Preheat your oven to 325F.
2. Grind your cloves with a spice grinder or mortar and pestle.
3. Add all of your dry ingredients to a large mixing bowl. 1 1/2 Cups Honeyville Almond Flour, 1/2 Cup Just NOW Erythritol, 1 1/2 tsp. Cinnamon, 1/2 tsp. Baking Soda, 1/2 tsp. Nutmeg, 1/2 tsp. Cloves. You can also add the ginger here if you are using ground and dried ginger.
4. In a separate bowl, add 1/2 Cup Pumpkin Puree, 2 Large Eggs, 1/4 Cup Coconut Oil, 2 tsp. Quality Vanilla, and 1/2 tsp. Apple Cider Vinegar. If you’re using minced (wet) ginger, add the 1/2 tsp. of Ginger here.
5. Roughly chop your 3 Chocoperfection Dark Chocolate Bars. If you can’t afford these or want to use different chocolate, you can use 3 Square of 90% (or higher) cacao.
6. Mix all of the wet ingredients together well.
7. Mix all of the dry ingredients together well.
8. Pour 1/2 of your wet ingredients into your dry ingredients and slowly mix them together. Add the second half of your wet ingredients and completely combine them.
9. Add your chocolate chunks and 1/2 Cup Pistachios to the mixture and fold them in.
10. Line your cupcake tray with 8 Cupcake Liners, then evenly distribute your batter between them. You can fine some awesome designed cupcake liners online, too!
11. Bake your muffins for 25-30 minutes (I did 27 minutes exactly) until they are golden brown. Take them out of the oven and let them cool for 15 minutes.
12. Store your muffins in a Tupperware container and eat as you want for breakfast! This one fits 8 muffins perfectly.

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