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Recipe Category: Dessert
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Ingredients
Servings : 12 muffins.
- 2 tablespoons ground flax seeds
- 2 tablespoons cold water
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1½ cups all-purpose flour
- ¾ cup rolled oats
- ½ cup quinoa
- 1 teaspoon baking powder
- 1 pinch salt
- ½ teaspoon cinnamon powder
- 1½ cups pumpkin puree
- ½ cup maple syrup
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tablespoons poppy seeds
Method
- In a bowl, mix the flax seeds with the cold water
- After 5 minutes of soaking, stir in the almond milk, vinegar, pumpkin puree, and maple syrup
- Stir in the flour, rolled oats, quinoa, baking powder, salt, and cinnamon powder
- Fold in the pumpkin seeds, sunflower seeds, and poppy seeds
- Spoon the batter into your muffin cups lined with muffin papers and bake in a preheated oven at 350°F for 25-30 minutes or until golden brown and fragrant
- Allow the muffins to cool in the pan before serving or storing
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