A few posts ago, while sharing my Chia seed granola recipe with you, I already talked about the health benefits of Chia seeds. In this Chia seed-pumpkin muffin recipe I combined the Superfood Chia seed with organic pureed pumpkin. Pumpkin is rich in vitamins, antioxidants and minerals. It provides your body with beta-carotene (Vitamin A), fiber, Vitamin C and E, potassium and magnesium.
Therefore, these Chia seed-pumpkin muffins are not only super tasty, but also providing your body with lots of essentials it needs daily.
My teens take these Chia seed pumpkin muffins to school for a convenient and healthy snack. The muffins are very quick to assemble. They taste unbelievably delicious fresh and still warm out of the oven, but can also be frozen for later consumption.
The batch you see in the pictures was eaten in a wink. Follow me into the kitchen to bake some more!
Makes 18 muffins.
* 1 tablespoon (6 g) Chia seeds, ground ( use a coffee or spice grinder)
* 1 cup (120 g) whole wheat flour
* 1/2 cup (60 g) unbleached white flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 (16 ounce, 454 g) cans organic pumpkin puree
* 2 eggs
* 1/4 cup (60 ml) high-quality organic extra virgin olive oil
* 1 cup (240 ml) pure organic maple syrup
* 1 tablespoon vanilla extract
* 1/2 cup chopped walnuts
* salt and pepper
Preheat your oven to 350 F (175 C). Grease 18 muffin pans or line them with muffin paper.
In a bowl mix all the dry ingredients until well combined.
In a separate bowl mix all the wet ingredients until well combined.
Add dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don’t over mix! Fold in the walnuts.
Pour the batter into the prepared 18 muffin pans and flatten the tops.
Bake for 25 to 30 minutes or until a wooden skewer inserted into the middle of a muffin comes out clean.
Store cooled muffins in Ziploc bags in the freezer.
Adapted from food.com.