Pumpkin Muffins {Vegan + GF}
 
makes 6 large muffins or 8 smaller muffins
Ingredients
  • Dry ingredients:
  • • 1 ½ cups quinoa flakes blended into flour
  • • ⅓ cup quinoa flakes
  • • ½ cup almond meal
  • • ⅓ cup coconut sugar
  • • 1 ½ teaspoons baking powder
  • • 1 ½ teaspoons ground turmeric
  • • 1 teaspoon cinnamon
  • • ½ teaspoon ground ginger
  • • ½ teaspoon nutmeg
  • Wet ingredients:
  • • ½ cup pumpkin puree *see notes
  • • ½ cup mashed banana
  • • ⅓ cup maple syrup
  • • ¼ cup non dairy milk
  • • Egg replacer: 2 tablespoons of chia seeds with 7 tablespoons hot water, mix and let set in fridge for 10 mins until it forms a gel!
  • Topping:
  • Pumpkin seeds
Instructions
  1. Start by making your chia seed egg so it can set in fridge.
  2. Pre heat oven to 180*
  3. In a large mixing bowl, mix all wet ingredients together then add the dry and mix well until combined.
  4. Grease muffin tray will a little coconut oil then evenly scoop out mixture into the tray.
  5. Top with pumpkin seeds and bake for 25-30 mins.
  6. When they are ready take out of the oven and let cool in tray for about 10 minutes then with a butter knife gently go around the edges and they should easily come out.
  7. Continue to cool on a cooling tray.
  8. Store in a air tight container in fridge if the weather is hot.
  9. Enjoy!
Recipe by Life of Goodness at http://www.lifeofgoodness.com.au/pumpkin-turmeric-quinoa-muffins-vegan-gf/