If there is a 75 degree day in the Midwest in early November, every Midwesterner knows you had better be outside enjoying it! And there aren’t much better ways to enjoy a gorgeous, sunny day than petting goats, sliding down a giant slide into a corn pit and eating apple cider donuts. If you hang out with me on social media or if you just met me and we’re at least 5 minutes onto the conversation, then you know I love goats. And guess what! This fall marked the year where I… actually CUDDLED baby goats (kids)! A precious, sweet little fur fur baby goat fell asleep on me and guys, I cannot put into words the sheer joy I felt sitting on top of a 5 gallon, upside bucket with a snoring baby goat fast asleep in my arms. It’s the little things in life am I right? Soaking up as many fall activities as possible also means getting into the flavors of fall and with that came a new muffin recipe!

This month I bring you a very fall inspired recipe that is gluten-free, oil-free, nut-free, dairy-free and is SUPER easy to make. Our family is not necessarily gluten-free but we have family and friends with food allergies and intolerances so I like to experiment with recipes so I always have a rolodex (does anyone remember what these are?) of recipes that everyone can enjoy. The first time I made these I forgot to add coconut oil and plant-based milk and they still turned out delicious! The second time I made them I still left out the oil and included the milk so you can try with or without the milk and they are still very yummy.

Also, quick question: When baking or cooking, do you clean as you go? OR…Leave cabinets open, a mess on every part of your counter tops, have music playing so the whole scene becomes a dance party? Feel free to leave a comment so I know there are more people out there having dance parties in their kitchens.