Who doesn’t LOVE homemade muffins!?!
Now if someone could just bring me some that would be fantastic! 🙂
So here I am in my new home trying to get my life back to its new normal. I have spent the last week and a half painting and moving. That’s right I said MOVING (who likes moving?…oh ya no one). I am exhausted but content. Hopefully within this next week I will get back to doing what I do…sharing food ideas on Instagram (@figbasil) and creating new recipes with you all. I am looking forward to sharing some holiday sweets and appetizers in December.
Until then, my lovely friend Stacey has given me an amazingly delicious looking muffin recipe that she created just for my Fig and Basil readers. A huge thank you to Stacey for this!
Check it out and let me know how it turns out. Also go find Stacey’s blog at http://www.staceydeering.com
Have a great week! Emily
Anyone who has children knows that baking of some kind is almost a parental requirement, whether it’s a birthday cake, cookies or muffins. While some muffins can be loaded with sugar, refined oil and refined flour this recipe is the exact opposite. I try and find ways around refined ingredients without compromising taste.
This pumpkin bran muffin is dairy free, wheat free, gluten free and low fat. The quinoa and almond flour are high protein flours and loaded with oat bran, they are high in fiber. Oat bran is a soluble fiber which helps to clear the digestive system. The pumpkin puree adds a great nutritional boost, high in vitamin A and beta carotene.
Sweetened with pure maple syrup and molasses, unrefined sources, they are not overly sweet. I like to serve them with coconut butter, which is naturally sweet, and warm tea.
Pumpkin Bran Muffins
Vegan, Gluten Free, No Refined Sugar
Yield: 12 muffins
Author: Stacey Deering, RHN, staceydeering.com
1 cup oat bran (gluten free if required)
1/2 cup quinoa flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 tablespoons ground flaxseed
6 tablespoons warm water
3/4 cup pumpkin puree
2 tablespoons molasses
3/4 cup almond milk
3 tablespoons pure maple syrup
2 tablespoons coconut oil, warmed
1 teaspoon pure vanilla extract
1/2 cup raisins
pumpkin seeds for garnish
- Preheat the oven to 350 degrees F. Place paper muffin liners in a 12 hole muffin pan.
- Combine the oat bran, quinoa flour, almond flour, baking powder, baking soda, cinnamon and sea salt in a medium bowl.
- In a separate bowl, combine the ground flaxseed with warm water, stir and let sit for 5 minutes. Then add in the pumpkin puree, molasses, almond milk, maple syrup, coconut oil and vanilla.
- Stir the wet ingredients into the dry ingredients until mixed well. Stir in the raisins.
- Divide the batter equally into the prepared muffin pan and sprinkle pumpkin seeds on the top of each muffin.
- Bake for approximately 20 minutes.