Chia and Pumpkin Seed Breakfast Muffins

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This morning, I just felt like making a batch of really healthy muffins, so I decided to add some pumpkin seeds and chia seeds. Those two seemed like a really great combination in terms of colours, haha. Yes, when I make food, sometimes I obsess about colour schemes and such, cos I love to take really pretty photos.

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I will say that for this version, I used sweet white sorghum flour, if you are going wheat free, you can use that too. Otherwise, I do think whole wheat pastry flour will work better here.

Though I will warn you that these muffins can be somewhat sticky.

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I’m actually really surprised with how filling these muffins are. Usually I’m munching away on them and after I finish my portion, I’m all like crazy for more, so it was nice that this actually filled me. Maybe it’s the chia seeds? Who knows!

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Note: If you don’t have oat flour, you can make your own by grinding up some instant old fashioned oats in a high speed blender. If you are gluten free, be sure to use the gluten free versions. I suggest that you make a big batch of oat flour and keep it somewhere so you can use it anytime you need. I usually do that so I don’t have to make it all the time.

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Chia and Pumpkin Seed Breakfast Muffins

1/2 cup brown rice flour
1/2 cup oat flour
1/4 cup instant old fashioned oats
2 tablespoons pumpkin seeds
2 tablespoons chia seeds
1 tablespoon golden flaxseed meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup & 2 tablespoon white grape juice
1/4 cup unsweetened applesauce
2 tablespoons extra light olive oil
2 tablespoons pure maple syrup
1 tablespoon virgin coconut oil
1 tablespoon arrowroot
1 tablespoon potato starch
1 teaspoon pure vanilla extract

Preheat oven to 350°F (176°C).

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In a large bowl, add all the dry ingredients first (it’s easier that way, but order isn’t all that important), then the wet. Stir together until everything is mixed up very well. Do some extra stirring because the coconut oil (if solid) can clump together.

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Add the muffin batter onto silicone cups or muffin parchment cups on a muffin pan.

Bake for about 14-16 minutes in total, then insert a toothpick to see if it comes out clean. If so, then it’s ready and serve.

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Print
Chia and Pumpkin Seed Breakfast Muffins
Serves: 3
 

 

Ingredients
  • ½ cup brown rice flour
  • ½ cup oat flour
  • ¼ cup instant old fashioned oats
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon golden flaxseed meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup & 2 tablespoon white grape juice
  • ¼ cup unsweetened applesauce
  • 2 tablespoons extra light olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon arrowroot
  • 1 tablespoon potato starch
  • 1 teaspoon pure vanilla extract

 

Instructions
  1. Preheat oven to 350°F (176°C).
  2. In a large bowl, add all the dry ingredients first (it’s easier that way, but order isn’t all that important), then the wet. Stir together until everything is mixed up very well. Do some extra stirring because the coconut oil (if solid) can clump together.
  3. Add the muffin batter onto silicone cups or muffin parchment cups on a muffin pan.
  4. Bake for about 14-16 minutes in total, then insert a toothpick to see if it comes out clean. If so, then it’s ready and serve.

 

 


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