Things I didn’t understand about parenthood before I was a parent #159: Being on-time is a thing of the past.  No matter how early you start getting ready, you will inevitably be 10 minutes late to wherever you are going.

I’m not event kidding when I say that on the mornings I have to go to work I start getting ready 2 hours before I need to leave, and I am still late getting out the door every.single.day.  I’ve tried prepping the night before, laying clothes out, skipping blow drying my hair . . . and yet I am always still late.  In the rush of it all, sitting down to breakfast is the last thing on my list.  It just doesn’t happen.  Coffee trumps breakfast every day, but when you get up at 5 a.m. to get out the door by 7 a.m., a big breakfast is in order to power you through the day.

I made these muffins because they are a quick, easy grab as I run out the door.  I top them with a big scoop of almond butter and a take a banana as well, and it keeps me full until lunchtime.  They are also oil free and grain free and have no refined sugar (just honey), which is difficult to find in baked goods.

Pumpkin Muffins (Maker’s Diet approved, adapted from Carrots and Cake)

3/4 cup pumpkin puree (not pumpkin pie filling)

1/4 cup raisins

2 tablespoons honey (I used raw honey)

1 medium carrot shredded (about 2/3 cup)

2 eggs

1 cup almond flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon pure vanilla extract

*Makes about 7 muffins

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, stir all ingredients together until well blended.

3. In a muffin tin lined with muffin liners, scoop 1/3 cup batter into each liner.  Bake at 350 degrees for 25 minutes, or until toothpick inserted into middle of muffin comes out clean.

 

If raisins or carrots aren’t your thing.  You could easily substitute unsweetened shredded coconut for the carrot or leave the raisins out.  You could also stir in some of your favorite nuts, like walnuts or pecans to add some extra crunch.  I like pumpkin muffins with texture, and the raisins and carrots create a soft, yet crunchy texture to these ultra-moist muffins

Almond meal is a great alternative to regular flour.  It’s perfect for people with digestive issues who might be avoiding grains or flour.  It’s also gluten free and has more protein than regular flour.  It gives baked goods a richer, nuttier taste too.  I buy mine at Trader Joe’s.  You can also make your own.  Here is a great tutorial.

And with that, I’ve got to go . . . have to be somewhere in 2 hours!