March 11, 2021
You’ve come to the right place, this is where healthy and delicious make a happy dance in your mouth! These nutrient-dense muffins will blow your mind.
High in fibre? Check.
In omega-3s? check.
Vitamin A, potassium and most minerals? Check, check, check!
Just 2 of these babies and you’ll get all that plus most B vitamins, especially thiamine and B6. We’ve got you covered!
On top of all that they’re vegan, grain-free, gluten-free, refined sugar-free, have a lot of plant protein, antioxidants and help balance hormones. I also included a low-carb variation that is just as delicious. Did I mention they’re superfood full? Yep, we’ve got flaxseed, coconut oil, dates and pumpkin purée, all super mega foods in my book! What else could you want in breakfast food?
These muffins were created to fulfill my multiple sensitivity families (I’m talking to you gluten, dairy and egg), and I can tell you, my very picky three-year-old gobbled it up and asked for seconds as did his brutally honest 6-year-old sister. There is no better seal of approval I tell you! Finding interesting breakfasts is always a challenge, so I usually make them up with all sorts of nuts and seeds. Flax is definitely part of my family’s favourites.
Nutrient-Dense Pumpkin Flax Muffins
Ingredients
- 2 flax eggs (instructions in the first step)
- ½ cup pumpkin purée (either from a can or make your own from any pumpkin or winter squash available)
- 4 tbsp (56 g) coconut oil
- 2 tsp apple cider vinegar
- 3 Medjool dates (or 3 tsp stevia glycerite for low carb)
- ½ cup plant-based milk of choice or filtered water
- Stevia glycerite to taste (optional)
- 2 cups ground flax (either store-bought pre-ground or for maximum freshness and optimal nutrients, freshly ground in a coffee grinder or powerful blender)
- 6 tbsp coconut flour
- 1 tbsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ tsp Himalayan pink salt
- 12 pecan halves
Instructions
- Start by making your 2 flax eggs: Mix 2 tbsp ground flax with 6 tbsp water. Wait 5 minutes for the mixture to gel up.
- Preheat oven to 350° F and line muffin pan with 12 liners.
- In a large bowl, mix all dry ingredients except pecans.
- Blend all wet ingredients, including flax eggs and dates, in a high-speed blender. If you’re doing the low carb (date-free) version, you can simply mix them in a medium bowl and either pre melt coconut oil or work it in with a fork.
- Add wet ingredients to dry ingredients and combine.
- Divide into the 12 muffin cups and top them each with a pecan half.
- Bake for 30 minutes. Let them rest in the pan and as hard as it may be, don’t touch! Flax needs to come closer to room temperature to really do its binding thing.
- Enjoy!
I like to store my muffins out of sight in the fridge, you never know when hungry little ones might snatch your breakfast!
