love your skin muffins

February 13, 2017

 

The weather yesterday was grim - a chance of rain quickly turned into a cold sprinkle, progressing into larger drops. It took every ounce of energy to ignore the desire to spend the entire day in pajamas instead. But we had spent the entire Saturday lounging, so were determined to brave the rain and lure ourselves out of the house with a sweet little date morning. So, we treated ourselves to a light breakfast out, some coffee (+ juice for me) and a trip to the Dupont Farmers Market. If you live in DC, or have visited the Dupont market, you know its a huge space with many vendors - a lot of which offer really beautiful produce, responsibly raised meats and even some super delicious ready-made goods.

 

After some strolling, dodging raindrops and other market goers, we came to a stand with gluten-free baked goodies (though I didn't catch their name). Since I've been eating GF for about 4 years now, any chance to have a fresh baked good that's me-friendly is a chance to celebrate - and take a bite! So, we picked out a pumpkin chocolate chip scone to share and giddily skipped off to get some greens (balance!). 

 

When we came home and unpacked our market finds, I dug into the scone - and oh my, it was good!! I savored it like the sacred treat it was. 

 

I don't often have baked goodies outside of my home simply because A) its not often I come across GF-friendly ones, and B) sugary treats just don't make me feel my best. So, I tend to bake at home - either from delicious, time-tested recipes or from my own intuitive formulas. With plans already made to whip up some apple muffins post-market, I switched things around and brought out a can of pumpkin that's been collecting dust since the holidays, inspired by the luscious scone Jason and I had been nibbling on from the morning market. 

 

Stirring up some magic, quite literally, I threw together a batter that turned out moist, fluffy, grain-free + super yummy muffins, serving as both delicious, internal nourishment and delectable, healing face food!

 

Yes, face food. 

 

The batter for these pumpkin muffins can double as a nourishing face mask - win, win. 

Use the batter as a gentle exfoliating + brightening mask by combining all the ingredients except the baking soda, vanilla, dates, eggs and collagen (while collagen is incredible for skin when ingested, it will be wasteful in topical application since it won't be effective).

 

Apply the mask on clean, damp skin for about 10-15 minutes, preferably in the shower since the steam helps to open your pores and penetrate the mask ingredients. Before removing the mask, gently massage it into your skin in small circles with your fingertips for a minute or two - this will add a gentle mechanical exfoliation, working with the chia seeds and enzymes in the pumpkin. Then simply rinse off with lukewarm water and go on your day with your glowing, beautiful face - and enjoy a freshly baked muffin while you're at it! 

 

 

 

Love Your Skin Pumpkin Muffins 

Makes about 9 muffins

 

Eggs, collagen and almond flour all provide extra protein, while chia seeds jump in with a little good-for-you fat. Sweetened only with dates and spiced up with simple ingredients you probably already have in your kitchen, these take just a minute to whip up and are sweet enough for both a mid-afternoon snack or a yummy breakfast with a smear of almond butter and a side of coffee! 

  • 3 eggs

  • 2/3 cup pumpkin puree 

  • 1 tsp vanilla extract

  • 5 dates, pitted + soaked (if dried out)

  • 2 tsp cinnamon 

  • 1 tsp nutmeg

  • 1 tsp turmeric powder 

  • 1 tbsp baking soda 

  • 2 tsp apple cider vinegar

  • 2 tbsp chia seeds 

  • 4 tbsp collagen

  • 1 cup almond flour

 

Preheat oven to 350 degrees and either line a muffin tin with cupcake wrappers or grease it with coconut oil, ghee or butter. 

In a high speed blender, combine eggs, pumpkin, vanilla and dates, blending until smooth. Then add in spices, baking soda and apple cider vinegar, blending until just combined. Either in the blender pitcher or a separate bowl stir in final ingredients - chia seeds, collagen and almond flour.

Using a 1/4 cup measuring scoop, pour batter into each muffin tin, then slide into the oven for 24-26 mins

 

 

 

Think you're going to make these at home? Don't forget to tag me @gatheringwellness + use the hashtag #findyourglow! 

 

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