Pumpkin seed blueberry muffins
Have you stared longingly at those sweet treats behind the glass at any coffee establishment and contemplated whether those innocent looking muffins should accompany your beverage? I have lol and I've previously succumbed that is until the nutritional content (or lack there of) was posted along side...yikes! I can't help but love a yummy muffin to go with my green tea every now and then, and you can relax and enjoy these pumpkin seed beauties because they are super healthy, refined sugar, grain and gluten free, full of protein, fibre and a sweet antioxidant rich blueberry burst with every bite.
- 2 cup Pumpkin seed flour
- 1 cup Fresh blueberries
- 1/4 cup Pumpkin seeds
- 1/4 cup Flax meal
- 1/4 cup Honey
- 2 tbsp Olive oil
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1/4 tsp Baking soda
- 2 large Eggs
- Preheat your oven to 180C
- Line a muffin tray with paper cups
- In a bowl mix together the pumpkin seed flour, flax meal, baking soda and cinnamon.
- In a second bowl mix the eggs, vanilla extract, olive oil and honey/maple syrup.
- Pour the wet mixture into the dry and whisk together until lump free.
- Stir in the blueberries.
- Spoon the batter into the muffin cups and sprinkle with pumpkin seeds.
- Pop the tray into your hot oven and bake for 25 minutes.
- Remove the cakes from the tray and place on a wire rack to cool completely.
- Store in an airtight container in your fridge for up to 5 days.
- Note: If you can't find pumpkin seed flour you can make your own in minutes. Simply blitz approximately 200g of pumpkin seeds in your food processor for a minute and then pulse until you have a flour like consistency.