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Pumpkin, Maple Nut & Seed Muffins


Breakfast and Brunch | Pastries

Where to Buy
Portions: 12

Ingredients

Wet Ingredients

  • 2 tbsp ground flax seeds
  • 1/2 cup warm water
  • 1/3 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup from Canada
  • 2 tbsp olive oil

Dry Ingredients

  • 1 cup oat flour (1 ¼ cup oats ground in high-speed blender)
  • 1/2 cup whole rolled oats
  • 1 cup almond flour
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt

Toppings

  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl add the flax seeds and warm water; let sit for three minutes.
  3. Then add the remaining wet ingredients and stir together.
  4. In a medium bowl add the dry ingredients and whisk together.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Optional: Mix walnuts and pumpkin seeds into the batter or sprinkle on top before baking.
  7. Bake in a preheated 350 degrees Fahrenheit oven for 35-40 minutes.
  8. Let cool for at least 10 minutes before eating.
Recipe created by:

Megan Roosevelt is a Registered Dietitian Nutritionist, producer, host and founder of Healthy Grocery Girl®. Her realistic, fun & genuine approach to healthy living has cultivated a loyal online following & community at HealthyGroceryGirl.com, YouTube.com/HealthyGroceryGirl and @HealthyGroceryGirl on Instagram. Megan’s passion is sharing simple, healthy recipes and natural lifestyle tips that the whole family can enjoy. She is an internationally published author and nutrition expert for television and magazines. Megan also loves to work with health-focused brands for content creation, recipe development and photography, videography as well as media and spokesperson services. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt and their two children.