One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)

by Angela (Oh She Glows) on October 17, 2018

One thing that’s been especially hard during my recent health struggles is that I’ve had some negative feelings resurface surrounding food and restriction. Those of you who’ve been reading for years may know that one of the reasons I started blogging back in 2008 was to share my journey to health. I spoke a lot about my journey to recovery from disordered eating, something I had struggled with for over a decade.

When I taught myself how to cook and fell in love with making plant-based recipes, I started to make positive associations with food again. And slowly, as I learned to eat intuitively (and embraced therapy!), I built a solid, positive foundation channeling that energy into something that made me feel really good. I don’t know where I’d be now if I didn’t have your support and community along the way. Knowing that my readers were eager to try out the recipes I was sharing kept me immensely motivated to keep going! It still does to this day.

The various symptoms I’ve been dealing with this past year (as well as committing to the dreaded allergy elimination diet) have challenged my relationship with food a great deal. If you’ve dealt with food allergies or sensitivities, you know how much it can drive you crazy in frustration as you try to figure out what’s going on. Every single food becomes suspect. I had incorrectly thought that it was a single food causing my troubles, when in fact it was much more complex than I had realized, with many hormonal imbalances and other systems at play.

Over the past year I found myself starting to question everything I was putting into my body, to the point where for a while I was only consuming a handful of specific foods. I didn’t know what I could eat because everything seemed to be causing reactions. It really messed with my head for a while there! This isn’t my first test by any means, and I know that these challenges and setbacks are a normal part of the journey—there’s no shame in struggling with things you may have thought you’d beaten. I can already tell that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as I’ve seen my health improve over the past couple months, I’ve been so relieved to be getting back to a friendly place with food again by celebrating what it can do for me rather than fearing it!

And what better way to celebrate food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan muffins have been enjoyed by everyone lucky enough to get their hands on a trial batch…minus a couple chocolate-hating toddlers roaming around our kitchen. *shrugs* Needless to say, Eric and I have had our fair share throughout the testing process…no complaints over here. Pair the muffins with my popular Pumpkin Spice Latte and you’ll have yourself a delicious and festive autumn snack!

 

 

   

5 from 5 reviews
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One Bowl Pumpkin Chocolate Muffins

Vegan, gluten-free, nut-free, refined sugar-free

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These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownie—but in muffin form. What could be better? How about that they take just one bowl to make! This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.

Yield
12 muffins
Prep time
Cook time

Ingredients:

For the chia egg:
  • 2 teaspoons (4 g) ground chia seed*
  • 3 tablespoons (45 mL) water
For the wet ingredients:
  • 1 cup (250 mL) unsweetened pumpkin purée
  • 1/4 cup (60 mL) grapeseed oil or melted coconut oil
  • 1/2 cup (80 g) coconut sugar
  • 1/2 cup (125 mL) pure maple syrup
  • 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
  • 1 1/2 cups (150 g) gluten-free rolled oats, blended into a fine flour**
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice***
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)

Directions:

  1. Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
  2. Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside.
  3. In a large mixing bowl, whisk together the ground chia seed and water until combined. Set aside for a few minutes to thicken.
  4. To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and stir until smooth.
  5. Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth (I love using my big whisk for this task!).
  6. Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter.
  7. Spoon the batter into the paper liners, filling each two-thirds full. Press the remaining chocolate chips into the tops of each muffin.
  8. Bake the muffins for 20 to 25 minutes (I bake for 22), until a toothpick inserted into the middle comes out clean.
  9. Place the muffin tin on a cooling rack for 10 minutes. Carefully remove each muffin and place it directly onto the cooling rack until fully cooled. Leftover muffins can be stored in the fridge in an airtight container for several days or frozen for up to 1 month.

Nutrition Information

Serving Size 1 of 12 muffins | Calories 170 calories | Total Fat 6 grams
Saturated Fat 1 grams | Sodium 150 milligrams | Total Carbohydrates 29 grams
Fiber 4 grams | Sugar 16 grams | Protein 2 grams

Nutritional info does not include the optional chocolate chips.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* If desired, you can use 1 tablespoon ground flax in place of the ground chia seed. Proceed with mixing in the 3 tablespoons (45 mL) water as directed.

** You can use 150 grams oat flour rather than grinding your own (this is equal to 1 cup and 7 tablespoons oat flour measured using the scoop-and-shake-until-level method). Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. If using whole-grain spelt flour, you will likely need to bake the muffins for a couple extra minutes (until a toothpick inserted in the middle comes out clean). Please keep in mind that spelt flour is not gluten-free.

*** If you're a big pumpkin spice fan, you can use up to 1 tablespoon of spice mix in this recipe.

**** Try chopped walnuts or pecans for a crunchy, healthy twist!

You can make these muffins into a loaf instead. Simply pour the batter into a 9x5-inch loaf pan and bake for 45 to 50 minutes (I bake for 46) at 350°F (180°C) until a toothpick comes out clean.

Sleepy Morning Blender Matcha

by Angela (Oh She Glows) on September 26, 2018

At long last I’m able to give you a bit of an update on my recent health struggles! If you’re catching up, read this post and this post (and the comments) first.

Well, where did we leave off? To start, I’m so thankful to have found a great naturopath after not having an overly helpful experience earlier in the year. I’ve been struggling with my symptoms on and off for years now, so it’s been a huge relief to finally get some answers! Slowly but surely I’m starting to feel like a new person. My recent tests showed that my hormones are a hot mess…estrogen is too high, my morning cortisol is way too low (hello, feeling like a zombie even after a decent night’s sleep), and one of my thyroid hormones is also too low. My doctor had suspected many of these results based on my symptoms, but it was interesting to see them on paper! I’m definitely no expert on this stuff, but I learned that when one hormone is off, it can impact another…and on and on the cycle goes, often throwing your entire system out of whack in the process. I felt such relief knowing that how I was feeling wasn’t just in my head all this time.

It’s so easy to push through feeling awful, blaming your symptoms on other things. I can’t even tell you how many times I told myself that I felt like crap because I was a new mom, or I was nursing and up in the middle of the night, or I was working out too hard (or not enough), or I wasn’t taking my vitamins, or my diet wasn’t balanced, or I was just feeling anxious about changes in my life. Some of those things may have been part of the issue, but I overlooked the real possibility that something beyond my immediate control was at work.

Dear self: it’s okay to ask for help.

Speaking of which, my biggest regret is that I didn’t get help for my symptoms sooner. It’s easy to put off, especially when Dr. Google is at your fingertips. Everyone would tell me how important it is to take care of myself while raising two young kids, but most days I just pushed it aside and tried to rely on the fact that I am a generally healthy person who eats well and exercises. My mom and Nicole were the ones who finally pushed me to get help…we all need those people in our lives who look out for us! Sometimes you have to learn the hard way, but I’m grateful for this lesson and wake-up call. I may have ignored my body’s messages for quite some time, but once I commit to something, I’m all-in, and I’ve been such a good “student” these past few months!

Taking the time to heal has set me back on some career goals this year, but sometimes there’s no better goal than good health. I actually can’t think of a better way to celebrate OSG’s upcoming 10-year milestone than circling back to my journey to health, which is the reason I started my blog! It’s just another reminder that our journey is always changing and evolving over time.

I’ll try to update you again as soon as I have more to share, but in the meantime if you have any questions, or would like to share your own experiences, I would LOVE to read them below.

Oh, and I should probably mention this recipe before I go! My naturopath recently encouraged me to add more green tea to my diet, and this has been my go-to mix. I had requests for the recipe after sharing it on Insta Stories last week, so I decided to put it up on both the app and blog! I hope you’ll find this warm, creamy matcha blend as calming and gently energizing as I have.

5 from 4 reviews
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Sleepy Morning Blender Matcha

Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free

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You know when you wake up on a chilly morning and need a hot drink now? Well this is my go-to on fall and winter mornings (or afternoons!) when I want a change from coffee. The thought of this smooth, warm, creamy drink seriously lures me out of my cozy bed. I love how effortless this recipe is, especially on those half-awake, barely functioning mornings (just make sure you’re alert enough to operate a blender with hot liquid!). I love matcha green tea powder because it delivers calming, jitter-free energy as well as powerful antioxidants. Be sure to see my Deluxe Version in the Tips section below for a more decadent way to make this beverage—when I want an especially comforting treat, I’ll forgo the water and only use canned coconut milk.

Yield
1 1/3 cups (330 mL)
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 cup (250 mL) water
  • 1/3 cup (80 mL) canned light coconut milk, room temperature*
  • 1/2 teaspoon matcha green tea powder, or to taste**
  • 1 teaspoon (5 mL) pure maple syrup, or to taste (optional)

Directions:

  1. Add the water to a kettle or pot and bring to a boil.
  2. While the water heats up, add the coconut milk and matcha powder to a high-speed blender.
  3. Once the water has boiled, remove it from the heat and let sit for 15 seconds. Carefully add it to the blender along with the maple syrup (if using).
  4. If your blender’s lid is vented, secure it on top. If you don’t have a vented lid, keep the lid slightly ajar so air can escape. Blend on the lowest speed, very slowly increasing to medium, for about 20 seconds until frothy and combined.
  5. Immediately pour into a mug and enjoy your cozy cup o’ green!

Nutrition Information

Serving Size 1 1/3 cups (330 mL) | Calories 50 calories | Total Fat 4 grams
Saturated Fat 3 grams | Sodium 30 milligrams | Total Carbohydrates 4 grams
Fiber 0 grams | Sugar 2 grams | Protein 1 grams

Nutritional info does not include sweetener.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* If using already chilled canned coconut milk, add an extra 1/3 cup (80 mL) hot water to ensure your blend is hot enough (nobody wants lukewarm tea, if you know what I mean!). Be sure to stir the coconut milk before measuring.

 

** My preferred brand of matcha powder is DoMatcha Organic Summer Harvest Matcha Powder.

 

Deluxe Version: Heat 1 cup (250 mL) canned light coconut milk on the stovetop over medium heat, watching closely to ensure it doesn’t boil over. Once it starts to simmer and froth, immediately remove it from the heat. Add this to the blender along with the matcha powder (and maple syrup, if using). Follow steps 4 and 5 above and enjoy your extra-creamy tea!

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