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    Pumpkin Banana Chocolate Chip Muffins

    Pumpkin Banana Chocolate Chip Muffins

    As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....

    As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)

    https://www.guiltlessgoodies.com/collections/all/products/gluten-free-flour-7-seed

    Next add wet to dry ingredients and mix until just combined.

    This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!

    I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!

    Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.

    They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!

    And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!

    Pumpkin Banana Chocolate Chip Muffins

    (recipe adapted from Jen Eddin's Pumpkin Banana Muffin)

    Ingredients:

    • 1 medium banana, mashed
    • 1/2 c pumpkin puree
    • 1/3 c maple syrup
    • 2 eggs
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/4 c 7 Seed Flour
    • 1 tbsp pumpkin pie spice
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 c mini dairy free chocolate chips

    Directions:

    1. Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
    2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
    3. In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
    4. Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
    5. Evenly distribute batter in muffin tin, about 3/4 full.
    6. Place in your 350 degree oven and bake 25-30 min.
    7. Remove from tin and cool on wire rack.
    8. EAT AND ENJOY!

    Super Seed Engery Balls

    Super Seed Energy Balls

    We whipped up some Super Seed Energy Balls and they are easy, healthy, and DELICIOUS! Plus there are 4g of protein in each ball!

    This recipe is incredibly versatile. Many of the ingredients can be swapped out for what you have in your pantry already, or if you have a favorite flavor you want to add. Not into chocolate (because you're crazy- kidding!)? Swap out the mini chips with dried cranberries or cherries! Not a fan of coconut? Try shredded carrot instead. If you want more crunch, try adding another seed like sunflower or hemp.

    Our 7 Seed Flour + your favorite nut butter is the perfect canvas for energy bitesand endless flavor combinations. If you come up with something or try this recipe tag us on Instagram @guiltless_goodies or leave a comment!

    Super Seed Energy Balls Recipe

    Ingredients:

    • 1/2c Guiltless Superfood Organic 7 Seed Flour
    • 1/2c almond butter
    • 1/4c pumpkin seeds
    • 1/2c unsweetened shredded coconut
    • 1/3c dairy free mini chocolate chips
    • 1tbsp chia seed
    • 1tbsp raw honey
    • pinch of salt (optional)

    Directions:

    Place all ingredients in a medium bowl and mix until combined. (We ended up using our hands!)

    Roll about 1-2 tbsp into balls. Roll balls in coconut shreds (if desired) and place on baking sheet to chill in fridge. (Makes about 15 balls)

    Once chilled and set (about 30 min) they are ready to eat!

    Place in airtight storage container and store in fridge.

    ENJOY!

    Super Seed Energy Balls

     

    Superseed Bread + Avocado Toast

    Superseed Bread + Avocado Toast

    We baked up some delicious paleo + keto bread using our Organic 7 Seed Superfood Flour! Our seed flour is a combination of all organic chia, hemp, sunflower, flax sesame, poppy, + pumpkin, seeds making our bread a nutrient dense, gluten free, grain free, yeast free loaf! There is something very satisfying about baking homemade bread that is both delicious and healthy for you and your family. We hope you enjoy this recipe!

    Superseed Bread Ingredients

    • 2 tbsp orgnaic coconut oil (room temp)
    • 1/2 c organic egg whites (room temp)
    • 4 c Guiltless Superfood Organic 7 Seed Flour
    • 2 tsp baking powder
    • 1/4 tsp salt

    Recipe:

    • preheat oven 350 degree
    • coat bread pan with non-stick cooking spray, set aside
    • mix room temp coconut oil and room temp egg whites in mixer (about one minute- or until combined)
    • mix in baking powder 
    • add Superseed Flour and salt, mix until combined
    •  add dough mixture to bread pan
    • slice 1” deep slit down middle of bread (top to bottom)
    • bake for 55 min-60 min
    • let cool 15 min in pan, then allow to cool completely once removed from pan
    • once cool, slice, toast and add toppings!

    We made both avocado toast and almond butter toast! You could also make a sandwich!

    Paleo Pumpkin Muffins with Coconut and Chocolate Chips

    Paleo Pumpkin Muffins with Coconut and Chocolate Chips

    Pumpkin Chocolate Chip Coconut Muffins (gluten, grain and dairy-free) 

    These muffins are heavenly! They're moist and delicious and have different textures from the soft pumpkin and chewy coconut. The bites of mini chocolate chips make them a sweet treat without being too sweet. We brought them to a party last weekend, and they were definitely one of the favorites on the table. Great for breakfast, snack, dessert, holidays and hosting! 

    Makes 24 mini-muffins 

    GRAIN-FREE MUFFIN RECIPE

    Ingredients:

    3/4 cup pumpkin puree

    2 organic eggs

    2 tbs organic, unrefined coconut oil

    1/2 c organic maple syrup

    1 tsp vanilla extract

    3 c Guiltless Superfoods flour

    1 1/2 tsp baking powder

    3/4 tsp sea salt

    2 tbs pumpkin pie spice

    1 c mini dark chocolate chips

    1/2 c unsweetened coconut flakes 

     

    Directions:

    Preheat oven to 350 degrees. 

    Spray mini-muffin pan with non-stick cooking spray.

    Mix all the wet ingredients in a small bowl until well combined.

    Mix flour, baking powder, sea salt and pumpkin pie spice together in a large bowl. 

    Pour the wet ingredients into the dry ingredients and stir to combine.

    Fold in chocolate chips and coconut. 

    Using an ice cream scooper or tablespoon, evenly divide the batter into the 24 mini-muffin holes. (After I'm done dividing out the batter, I'll go back and roll each muffin amount into a ball and drop it back into the muffin hole to make sure it's smooth and amounts are even.) 

    Bake for 20-22 minutes, or until muffins are slightly golden on top and hold together. 

    Cool on a cooling rack for 10 minutes. 

    Enjoy! 

    Guiltless Paleo Gluten-Free Pumpkin Bread

    Guiltless Paleo Gluten-Free Pumpkin Bread

    There's something... well... many things, so very lovely about baking your own bread. The satisfaction of creating bread from scratch... the mixing, measuring, cracking of the eggs and aromas of all the ingredients... especially when it's pumpkin bread and you're using delicious spices!

    This past summer we met the sweetest, down-to-earth foodie from California named Tracey Grant at the world's largest Paleo convention called Paleo (f)x. Her food blog Instagram page is Whole Daily Life where she reviews great products and shares her healthy lifestyle. Like many Guiltless Superfoods customers, Tracey is not only gluten and grain-free, but she also follows a starch-free diet. She was thrilled to find a flour, ahem, Guiltless Superfoods flour, ;) that doesn't have any starch in it at all! Did you know, we're starch-free, too? Yep! 

    Like Tracey, you may have found with other flour alternatives, they often use starches to make up for the wheat they've taken out... whether these companies are using corn starch, rice flour, potato flour or tapioca starch, all of these starches are very carby and high in sugar. Actually, they all rank higher on the glycemic index than wheat, raising your blood sugar even higher than wheat bread! And we know that 2 slices of wheat bread raises your blood sugar higher than 6 teaspoons of table sugar! Sounds like Guiltless is our winner here!! 

    Tracey created this wonderful Guiltless Pumpkin Bread recipe below using our Guiltless Superfoods flour. (I made a few minor tweaks from the recipe she posted online). Enjoy! :) 

     

    GUILTLESS GRAIN-FREE PUMPKIN BREAD RECIPE

    Ingredients:

    3/4 cup pumpkin puree

    2 organic eggs

    2 tbs organic, unrefined coconut oil

    1/2 c organic maple syrup

    1 tsp vanilla extract

    3 c Guiltless Superfoods flour

    1 1/2 tsp baking powder

    3/4 tsp sea salt

    1 tbs pumpkin pie spice

    1 tsp cinnamon

     

    Directions:

    Preheat oven to 350 degrees. 

    Spray loaf pan with non-stick cooking spray.

    Mix all the wet ingredients in a small bowl until well combined.

    Mix dry ingredients together in a large bowl. 

    Pour the wet ingredients into the dry ingredients and stir to combine.

    Pour the batter into the coated loaf pan and bake for 47-50 minutes, until the edges are started to brown and a toothpick comes out clean.

    Let cool completely before slicing. 

    Enjoy! 

     

    Photos by Whole Daily Life