Pumpkin Spice Muffins

Hey everyone! Going along with the whole Pumpkin craze, I thought I should make some pumpkin spice muffins! These are the perfect fall treat! And guess what? They're under 70 calories and only have one gram of sugar, but you would never guess! This recipe is also gluten and dairy free! Hope you enjoy!

Pumpkin Spice Muffins
(Makes 12 muffins)

• 1 cup canned pumpkin
• 1/2 cup coconut flour
• 2 scoops Vanilla Protein Powder (I use Perfect Fit)
• 3 whole eggs
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2-1 cup almond milk (depending on how moist you like them)
• 1/4 cup stevia (optional)*
• Optional: add dark chocolate chips or dried cranberries

Combine and mix all ingredients in a bowl, slowly stirring in the almond milk. The batter shouldn't be to runny. Fill muffin tin with batter and bake at 350 for 25-30 minutes. Let cool and enjoy! Frost with greek yogurt, peanut butter, or even better....my Pumpkin Butter!
* I didn't add any stevia and I thought they were delicious but, if you want them sweeter, go ahead and add it.

Nutrition Facts: (for 1 plain muffin)
calories: 64
fat: 2 grams
carbs: 5 grams
protein: 5 grams
sugar: 1 gram

I added some Enjoy Life Chocolate Chips (which are gluten, nut, and soy free) to a few of my mine!

Enjoy with a nice glass of cold almond milk! If you try out this recipe, make sure to post a pic on Instagram and hashtag #beautyandbananas or tag me @beautyandbananas!

Xoxo, Stephanie

Raspberry Chia Jam Recipe

Hey guys! Today I'm going to show you a super easy recipe for raspberry jam! Most store bought jams and jelly are loaded with sugar and high fructose corn syrup... Yuck. My recipe is all natural and has no added sugar! It's so fresh and definitely the beset raspberry jam I've tasted!  The chia seeds help thicken up the jam and add a nice boost of omega 3s and antioxidants! This jam is great in PB&J sandwiches, on oatmeal, or even mixed in yogurt!

Raspberry Chia Jam

(Makes 15 Tablespoons)

• 1 bag of frozen raspberries, about to 2.5 cups (you could use fresh)
• 3 Tbs. chia seeds
• 3-5 tsp. stevia (depending on how tart or sweet you like it)

Bring raspberries to a boil over medium-high heat. Add chia seeds and stevia and reduce to a simmer. Let cook for about 10-15  minutes, stirring occasionally until the raspberries are almost mashed and the chia seeds start to thicken the jam. Let cool and store in an air tight container or mason jar in the fridge. I recommend storing it for up to a month.

Nutrition facts: (for 1 Tbs.)

25 calories, 0.8 g fat, 5 g carbs, 1 g of sugar, 1 g protein