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You are here: Home / Healthy Snacks / Pumpkin & Turmeric Quinoa Muffins {Vegan + GF}

Pumpkin & Turmeric Quinoa Muffins {Vegan + GF}

January 20, 2016 By Tiana Haines 1 Comment

    DSC_0278

    Light

    Fluffy

    Delicious

    &

    Healthy

    ♥♥♥

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    Vegan/ Gluten free/ Processed sugar free

    I’m so excited to share this recipe with you all because they turned out to be so delicious and probably the yummiest vegan muffins i’ve ever made. These would be the perfect snack to share with friends, take to school/ work, or gatherings. I just love this recipe and I think you are going to love it too! Hope you give these a try and have some fun baking in the kitchen!

    Health benefits//

    Pumpkins are an antioxidant and anti-inflammatory vegetable! They are high in vitamin A and vitamin C which is helps with a healthy immune system and collagen production to maintain beautiful glowing skin.

    Turmeric is anti-inflammatory which is great if you suffer from inflammatory bowel disorders. It is also said to have help prevent some cancers in the body.

    Quinoa is considered a complete protein, it’s naturally gluten free, and contains iron, magnesium, phosphorus, potassium, calcium, B-vitamins, vitamin E and is very high in fiber.

    5.0 from 1 reviews
    Pumpkin Muffins {Vegan + GF}
     
    Print
    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!
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    • If you are going to make your own pumpkin puree all you need to do is: chop up pumpkin and steam until very soft, let cool and blend until smooth!

    Filed Under: Healthy Snacks

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    Comments

    1. Good guru says

      January 20, 2016 at 8:40 am

      Nice

      Reply

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    Hi, I'm Tiana! Welcome to Life of goodness. I created this blog to inspire you to get creative in the kitchen using nourishing whole food + plant based ingredients. The recipes I create are here to show you that eating healthy can be delicious! #lifeofgoodness

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