When Brooklyn hands you blizzards, make baked goods.
So clean, perfect for breakfast with nut butter or a fueling snack.
Adapted from my friend Lily’s recipe of Clean Food Dirty City.
pumpkin chia seed muffins
free of gluten, grains, dairy, soy, refined-sugar
serves 6
ingredients
1/2 cup fresh or canned pumpkin puree [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][sub kabocha squash or sweet potato puree]
1 chia egg [1 tbsp chia seeds soaked in 3 tbsp hot water for 20 minutes]
1/4 cup unsweetened cashew milk [sub almond, hemp or coconut milk]
1/2 tbsp coconut oil
1/2 tsp pure vanilla extract
1/4 cup pure maple syrup
3/4 cup almond meal flour
1/4 cup ground flaxseed meal
1 tsp aluminum-free baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tbsp pumpkin pie spice [mix of ground cinnamon, nutmeg, ginger, cardamom, cloves]
1 dash ground turmeric
pumpkin, sesame, and poppy seeds to top [optional, to taste]
instructions
Preheat oven to 400 degrees F.
Line a 6-cup muffin pan with eco-friendly paper liners and set aside.
Whisk together wet ingredients – chia egg, cashew milk, maple syrup, coconut oil, vanilla extract + pumpkin.
Combine the remaining dry ingredients in a separate bowl.
Fold the dry ingredients into the web ingredients.
Spoon the muffin batter into liners + assemble desired toppings.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool on a wire rack + enjoy sliced in half with nut butter + tea.
Store in tupperware in the fridge, slice in half + toast to enjoy warm.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
pumpkin chia seed muffins
Ingredients
- 1/2 cup fresh or canned pumpkin puree [sub kabocha squash or sweet potato puree]
- 1 chia egg [1 tbsp chia seeds soaked in 3 tbsp hot water for 20 minutes]
- 1/4 cup unsweetened cashew milk [sub almond, hemp or coconut milk]
- 1/2 tbsp coconut oil
- 1/2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3/4 cup almond meal flour
- 1/4 cup ground flaxseed meal
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp pumpkin pie spice [mix of ground cinnamon, nutmeg, ginger, cardamom, cloves]
- 1 dash ground turmeric
- pumpkin, sesame, and poppy seeds to top [optional, to taste]
Instructions
- Preheat oven to 400 degrees F.
- Line a 6-cup muffin pan with eco-friendly paper liners and set aside.
- Whisk together wet ingredients - chia egg, cashew milk, maple syrup, coconut oil, vanilla extract + pumpkin.
- Combine the remaining dry ingredients in a separate bowl.
- Fold the dry ingredients into the web ingredients.
- Spoon the muffin batter into liners + assemble desired toppings.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool on a wire rack + enjoy sliced in half with nut butter + tea.
- Store in tupperware in the fridge, slice in half + toast to enjoy warm.
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