Flax and Pumpkin Muffins
"This is just another iteration of a healthy muffin recipe. Don't expect a bakery muffin - these are hardcore."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup quinoa flour
- 1⁄2 cup flax seed meal
- 2 teaspoons baking powder
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1 egg
- 1⁄4 cup light sesame oil (can substitute any other oil)
- 1⁄4 cup applesauce (unsweetened)
- 1 cup pumpkin puree (can substitute banana or sweet potato)
- 3⁄4 cup hemp milk
directions
- Combine all ingredients.
- Lightly grease a 12-muffin pan.
- Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
- Let stand for 5 minutes and remove muffins from pan.
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Reviews
-
These were so good, and a great way to get some flax in the kids! I don't think these are too "hardcore"...in my experimentation I have made some real doozies LOL. These are a perfect balance between healthy and yummy. I did not use quinoa flour (will def try, though); instead I used a combo of whole wheat, oat, and spelt flours. I did reduce the oil by a few tablespoons and they came out fine; I figured the moisture in the pumpkin, applesauce, and flax would more than suffice. I also added generous shakes of nutmeg, ginger, and clove for that pumpkin pie sort of flavor. Thanks for the recipe! I know it will become a go-to. Made for PAC Spring 2011.
