Roast Pumpkin & Walnut Muffins
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
Storage
Up to 5 days in the fridge or freeze for 3 months.
Serving size
One muffin is one serve