Pumpkin Millet Muffins
Servings: 12
Calories: 237kcal
Ingredients
- 1/3 cup coconut oil melted
- 1/4 cup raw honey
- 2 tbsp ground flax seeds mixed with 6 tbsp water
- 1 cup mashed ripe banana, about 2-3 bananas
- 1 cup pure pumpkin puree
- 1/2 cup almond or coconut milk
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp ginger,
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup oats
- 1/2 cup millet
- 1 1/2 cups sprouted whole wheat flour or coconut flour if gluten free
- 1/4 cup raisins, optional
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 350°F.
- Grease a large muffin pan or line with muffin cups. Set aside.
- Grind the flax seeds and add 6 tbsp of water.
- Set aside for 15 minutes.
- Add the lemon juice to the almond milk. Let it sit for 5 minutes.
- Toast the millet in a hot dry skillet until lightly browned and fragrant. Set aside.
- Toast the pumpkin seeds in the same manner. Set the seeds aside.
- In a medium bowl, mix the dry ingredients together, excluding the pumpkin seeds.
- In a large bowl combine the liquid oil and raw honey.
- Next, add the mashed bananas, pumpkin puree, milk, vanilla extract and flax seeds.
- Add the dry ingredients to the wet ingredients and gently stir.
- Do not over-mix the ingredients.
- Fill the muffin cups generously with the batter.
- Sprinkle the pumpkin seeds on top of the muffins and bake for 25-35 minutes.
- Remove from oven when done and allow to cool.
- Enjoy!
Nutrition
Calories: 237kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 310mg | Potassium: 232mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3050IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 2mg
