Pumpkin Buckwheat Muffins
SERVINGS 12
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
Fiber: 3gPotassium: 157mgSodium: 290mgSugar: 9gVitamin A: 5885IUIron: 1mgCalcium: 41mgVitamin C: 2mgTrans Fat: 1gProtein: 2gCarbohydrates: 26gCalories: 159kcalFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gPolyunsaturated Fat: 1g
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