These muffins are a healthy and tasty snack. Use a plant based mylk to make them vegan.
They are a perfect treat for anyone looking to improve their skin and balance hormones. Each muffin has less than 9 grams of sugar.
Pumpkin is packed full of beta-carotene a precursor to Vitamin A and roasting it give extra sweetness. Linseeds add both fibre and a phytoestrogen boost.
Roast Pumpkin & Walnut Muffins
- 2 tbsp ground linseeds or flax seeds
- 1/3 cup water
- 1/3 cup your choice of milk
- 1 tsp apple cider vinegar
- 1 1/2 cups wholemeal flour
- 1 cup almond meal
- 1 tsp Bicarb soda
- 1 tsp baking powder
- 1 tsp mixed spice
- 1/4 tsp sea salt
- 1 cup roasted or steamed pumpkin roasting makes it sweeter
- 1/2 cup maple syrup
- 2 tbsp extra virgin olive oil
- 1/2 cup walnuts, roughly chopped
- 2 tbsp pumpkin seeds for sprinkling on top
- Preheat oven to 180 deg C. Line a muffin tray with muffin papers.
- In a small bowl mix the ground flax seed with the water and set aside.
- In another small bowl add the milk and apple cider vinegar and set aside.
- In a medium sized bowl add the flour, almond meal, bicarb sosa, baking powder, spice and salt. Mix together.
- In a separate bowl whisk together the pumpkin, olive oil, maple syrup, linseed mix and milk until combined.
- Add the dry ingredients to the wet and stir until just combined. Add the walnuts and gently mix.
- Fill each muffin tray to 2/3 full. Top with pumpkin seeds.
- Bake for 20-25 minutes.
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Norelle Hentschel is an experienced naturopath with a clinic in Crows Nest, Sydney and Telehealth consults Australia wide. She enjoys supporting her clients to reach their health goals.
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