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Pumpkin Walnut and Flax Breakfast Muffins

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“This recipe is very healthy, good for diabetics, and filling for any teenagers! LOL My kids love to grab these on the way out the door for breakfast. While it may seem that they are high in fat, it's all heart healthy fats and chock full of omega 3's. I usually double the recipe and put some in the freezer. They defrost well. if you can't find walnut meal in your local grocery store (which you probably can't) it's easy to grind up in either a blender or coffee grinder.”
READY IN:
1hr
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind up your walnuts in a blender or coffee grinder. Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal. If you can find it in the store, then skip this step. Set aside.
  2. Mix all the wet ingredients together.
  3. Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
  4. Add the flour, walnut meal, and flax meal.
  5. Blend well.
  6. Pour into jumbo muffin tins.
  7. Bake at 350 for about 40 minutes. I would check them after 30 minutes though, depending on your oven. When a toothpick comes out clean they are done!
  8. The consistency will be a little more crumbly than other muffins, this is because of the low flour content. If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
  9. Enjoy!

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