Anyone else a fellow muffin fan over here? I have a muffin problem. A muffin addiction. At all times there must always be a stash of muffins in my fridge or freezer.
Why Another Muffin Recipe?
Muffins are my go-to snack and great breakfast on the go. I love adding a side of frozen berries and plain Greek yogurt for extra fibre and protein. Muffins are a funny thing; they can be super healthy or they can basically be a cupcake in disguise. Most store-bought muffins are very high in sugar, refined carbohydrates and unhealthy, cheap oils. Making your own at home is a much more cost-effective and nutritious option. This recipe is a delicious, fertility-boosting combination of healthy fats, antioxidants, whole grains and protein. Enjoy!
Monster Pumpkin Breakfast Muffins
Dry Ingredients
- 2 cups gluten-free oats
- 1 cup almond flour
- ¼ cup ground flaxseeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- ¼ cup raisins
- ¼ cup pumpkin seeds
- 1 cup blueberries or raspberries
Wet Ingredients
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs or ½ cup egg whites
- ¼ cup full-fat Greek yogurt
- ¼ cup almond butter
- ¼ cup finely shredded carrots, excess moisture squeezed out
- ¼ cup finely shredded zucchini, excess moisture squeezed out
- ¼ cup maple syrup or honey
- 1 tsp vanilla
Directions
- Pre-heat oven to 350 F.
- Combine dry ingredients together in a large bowl.
- Combine wet ingredients together in a separate bowl.
- Pour wet ingredients over dry and stir until just combined.
- Divide batter evenly among 10-12 muffins recipes depending on the desired size.
- Cook for20 minutes until lightly brown.
- Let cool completely. Store in the fridge for up to one week or freezer for up to one month.
