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Pumpkin Buckwheat Muffins

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SERVINGS 12
Course Appitizer, Snacks & Sides, Breakfast, Treats
Cuisine American, Americana, Sweet Treats
Servings 12
Calories 159 kcal

Ingredients
 

  • 2 Tbs chia seeds
  • 6 Tbs water
  • coconut oil spray
  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 16 oz pure pumpkin puree
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 3 Tbs coconut sugar or other unrefined sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions
 

  • Stir together chia seeds and water and let stand for 15 minutes to gel.
  • Grease muffin tin.
  • Preheat oven to 350°F.
  • In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
  • In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
  • Add wet to dry ingredients and stir to combine.
  • Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
  • Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
  • Freeze leftovers.

Notes

These muffins are less sweet than most - feel free to add a bit more maple syrup if desired. Be sure to use plain canned pumpkin, not pumpkin pie mix.

Nutrition

Calories: 159kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 290mgPotassium: 157mgFiber: 3gSugar: 9gVitamin A: 5885IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Keyword 21 day fix, 2b mindset, baked goods, Breakfast, fall, pumpkin, snacks, sweet treat
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