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Friday, October 3, 2014


Hi there!
Half of Gabby has moved to a new kickass website! 

Read this article, in it’s updated version, HERE.
 The page that you are on right now (www.halfofgabby.blogspot.com) is no longer posting new articles and information. Half of Gabby has moved to www.halfofgabby.com and will continue to post new material regularly! In addition, all older articles have been updated on the new site!


Every October I do my happy dance. No seriously, I dance and twirl and leap. Fall makes me happy. Not just happy, happy. I mean deliriously happy. Just last night I was squealing to my husband about some totally kickass mini Halloween water bottles I found at the grocery store. He smirked, then shook his head and laughed, and said, "You're like 13 years old." Hell yes I am... and I'm not sorry ;)

But seriously, look at these little darlings! I still can't get over it!

Okay I know, I know, back to the muffins. But seriously, look at those! I'd like to hug the person who came up with them. I'll be bringing those puppies in for both girls' Halloween parties at school.

So ya, I get pretty excited about Fall. And Halloween, PFFT... forget about it. It's on like Donkey Kong. 

Everything about Fall and Halloween excites me to my core. The colors, the smells, the crisp air, the clothes, the decorations, the holiday shows, and of course the food. And by food I mean everything and anything pumpkin-flavored. I don't care what other ingredients are in it, if there's pumpkin in it, it's going down the hatch. For reals. I am like a rabid dog when I smell pumpkin pie spices. It makes my mouth water and my eyes glaze over. Must... Eat... Now.

For the past few days, I've had ideas of pumpkin muffins swirling in my head. Finally I couldn't take it anymore, I was working myself up into a pumpkin-craving tizzy. So yesterday morning I stayed in my kitchen until I got a recipe for pumpkin muffins to the exact yumminess I needed it to be. And believe me, I had some big shoes to fill since I had worked myself up into a monster craving for it. I knew once I perfected these suckers, I was gonna do some damage... rapid-fire style. 

Luckily for me, and for you, the only damage that will be done is eating these babies up too quick... which will cause you to have to get your ass back into the kitchen to make more!

Speaking of your ass, did I mention these muffins are GOOD FOR YOU? 

Uh, ya... like no guilt. I mean ABSOLUTELY NO GUILT

We're talking no sugar, no flour, no oil, and no butter. And they are just barely over 100 calories per muffin! We're talking wholesome ingredients that are real food ingredients and are actually good for you. So eat up!

I made my 12 muffin batch yesterday.. and there's one left. One.

I'm just going to go ahead and say it. I feel like after eating these pumpkin muffins with a cup of pumpkin spice coffee, I got a glimpse of what Heaven must really be like. I mean, come on, look at these suckers!!!! So pumpkin-y and banana-y and moist and yummy!

Okay, I know I take this pumpkin thing a little far but I don't think I'm alone in this. I feel I have fellow pumpkin-loving peeps out there. I can't possibly be the only one. At least I know I'm not alone in my house.

My kids went INSANE over these! My Hubs did too! I know when my kids go nuts over something that I have a winner. Kids are SO much harder to please than grown-ups, especially when it comes to sweets. 

Kick off October the right way... stuff your face with these ridiculously, delicious muffins! 

And let me tell you, if ravishing these Pumpkin Banana Muffins means that you're kicking things off the right way, I am the almighty kick-off champion. My medal should be coming in the mail very soon. Just try to keep up ;)

Makes 12 Muffins

  • 2 1/2c OATS (Old Fashioned, NOT instant)
  • 1 can (15oz) 100% PURE PUMPKIN
  • 2 EGGS
  • 2 BANANAS (Very ripe w/ black spots)
  • 1/2 tsp GROUND GINGER
  • 1/2 tsp GROUND NUTMEG
  • 1 tsp BAKING SODA
  • PECANS, whole or pieces (Optional)


1. Pre-heat oven to 350 degrees.

2. Pulverize your oats in a blender or FP until it's a flour-like consistency (it will be courser than regular flour). Put in large bowl.

3. Add baking stevia, baking powder, and baking soda to large bowl and mix well.

*Keep in mind that Baking Stevia and Individual Stevia Packets are two different things with different levels of sweetness.

4. In a medium bowl, mix together pumpkin, eggs, 2 packets of stevia, cinnamon, ginger, and nutmeg. Mix well. 

*Make sure you buy the PURE PUMPKIN and NOT the 'Easy Pumpkin Pie Mix'. The easy pumpkin mix has refined sugar as well as spices mixed in it. You want straight up pumpkin, nuthin' but pumpkin :)

5. Add greek yogurt to pumpkin mixture and stir well.

6. Add pumpkin mixture to oat mixture and stir well.

*You will have already mixed up the egg in the pumpkin mix by this point. I had a temporary brain malfunction (these happen often... like daily) and had forgotten to mix in the egg with the pumpkin mixture. Then I had another brain malfunction and took the pic before I mixed in the egg, instead of after. I know, it can be painful being me at times. But I still wanted to include the pic to show you what your batter should look like.

7. Dice bananas up and fold into batter. You can dice them as small or as big as you prefer. I like to really taste the banana, so I dice mine kinda big.

*You can also mash the bananas if you don't want to actually taste bits of banana in your muffins but it does change the taste and the muffins are more moist with the diced bananas.

8. Line a muffin pan with foil liners OR use a silicone muffin pan or silicon baking cups. 

*Do NOT use paper liners! Because their isn't any flour in the muffins, they will stick to the liners to the point where you'll rip the muffins to shreds trying to get the liners off. Even with the foil liners, they will be a little tricky to peel off, but totally doable and you won't rip the muffin. The silicon pans work the best.

9. Fill muffin cups to the top. They will not rise much at all (again, because their isn't any flour). The pic below is one of the muffins already baked. You can see they don't rise much. It's a very heavy batter, it doesn't puff up much at all.

*As you can see in the next pic, the silicon works wonderfully! After the muffins are done baking, they just slip right out of these suckers like magic.

10. Top each muffin with pecans. I always leave a few plain for my youngest. Although she loves nuts, for some reason she doesn't like them on muffins. 

*You can also fold in additional pecans or chopped walnuts into the mixture with the diced bananas for a different taste. Nuts being inside the batter bring a different kind of yummy texture to the muffins.

11. Bake 20-25 minutes or until tops are a light golden brown.

12. Store your muffins in the refrigerator in a gallon Ziploc bag. They will stay fresh for up to 7 days (but believe me, they'll be gone before 7 days!). 




            105   CALORIES
              2g   FAT
            29g   CARBS
              4g   SUGAR
             4g    FIBER
             5g    PROTEIN

Want some more healthy recipes?!

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*The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content in this article is for general information purposes only. I am not a doctor, nor am I a dietitian. Talk to your physician before making any changes in your diet or exercise regimen. The information found in this article is from various sources which include, but are not limited to, the sites listed above. I encourage you to do your own research and talk with your physician before making any changes in diet or exercise. What has worked for me may not work for you. This information in this article or on this website should never replace or serve as medical advice.


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