Pumpkin & Quinoa Oat Muffins
Savoury snacks are a great way to satisfy cravings between or after meals and these oat muffins are just the trick. They are crammed with goodness and my kids absolutely can’t get enough of them. In this recipe, I’ve created a chia seed gel that acts as a fantastic egg replacer to hold the mixture together. It’s incredibly simple and gives the muffins an added nutritious boost too. The pumpkin seeds are also responsible for a the health boosting properties of this recipe as they are a powerful source of antioxidants, vitamins, minerals and essential amino acids.
- 2 cup oat flour
- 3/4 cup wholemeal flour
- 2 cup cooked quinoa
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 cup oat milk
- 6 tbsp chia seeds
- 18 tbsp water
- 1/4 cup coconut oil
- 1 cup pumpkin seeds
- The first thing you’ll need to do is pre-heat your oven to 180C.
- You can also prepare muffin liners into a baking tray, ready for the mixture later. The chia seed gel is the first thing that we’re going to make as it requires 10 – 15 minutes to fully form.
- So, combine all six tablespoons of chia seeds with the 18 tablespoons of water in a small bowl and set aside.
- Next, combine the oat flour, wholemeal flour, baking powder, baking soda and pumpkin seeds in a large mixing bowl. Stir all of these ingredients together before adding in the cooked quinoa.
- Then, take another bowl and combine the oat milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also.
- Once you’ve finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Give this a good stir and then scoop into the muffin liners before putting them in the oven.
- Your muffins should take approximately 40 minutes to cook through but if they need a little longer then it’s fine to give them an extra ten minutes or so.
- These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavour.