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Pumpkin Millet Muffins
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Pumpkin Millet Muffins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Shakes & Snacks
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