Ingredients
Directions
Preheat oven to 325 degrees F and line muffin tins with paper cups or use a silicone muffin pan.
In a small bowl, whisk together the flax meal and water. Set aside.
In a large bowl, add the dry ingredients and stir until combined.
In a medium bowl, add the wet ingredients and the flax egg and stir until combined.
Transfer the wet ingredients to the dry and stir well.
Transfer the batter to the muffin cups, filling the cups about ¾ full. Sprinkle the top of each muffin with pumpkin seeds, if desired.
Bake for 25 minutes or until golden brown.
Chef's Notes
Substitutions
Substitute any of the flour with your favorite whole ancient grain flour blend of choice. Teff, amaranth, and millet flour may work best.
Substitute pumpkin seeds with slivered almonds, sunflower seeds, sesame seeds, crushed pistachios, or your favorite nut of choice.
Whole Food Sweetener
Use date paste in place of maple syrup.
Flour-Free Substitute
Sorry, BLE friends, we don’t have a flour substitute for this recipe.
Companion Recipes
Slather with homemade Cinnamon Spice Nut Butter for added protein and a nutty cinnamon flavor.
Enjoy it with naturally sweet and fruity Strawberry Pear Jam.
Use Two-Ingredient Hazelnut Milk for the plant milk in this recipe.
Storage
Store the muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Preheat oven to 325 degrees F and line muffin tins with paper cups or use a silicone muffin pan.
In a small bowl, whisk together the flax meal and water. Set aside.
In a large bowl, add the dry ingredients and stir until combined.
In a medium bowl, add the wet ingredients and the flax egg and stir until combined.
Transfer the wet ingredients to the dry and stir well.
Transfer the batter to the muffin cups, filling the cups about ¾ full. Sprinkle the top of each muffin with pumpkin seeds, if desired.
Bake for 25 minutes or until golden brown.
