Pumpkin seed, quinoa and oat muffins

Pumpkin seed, quinoa and oat muffins

By
From
Superfoods
Makes
12

Sweet but wholesome snacks are a great way to satisfy cravings between or after meals and these oat muffins are just the trick. They are crammed with goodness and great to bring to a picnic.

Ingredients

Quantity Ingredient
6 tablespoons chia seeds
270ml water
180g oat flour
70g wholewheat flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
130g pumpkin seeds
370g cooked quinoa
480ml oat milk
60g coconut oil, melted
2 tablespoons raw honey
2 tablespoons coconut palm sugar
muffin tray, lined with 12 paper muffin cases

Method

  1. Preheat the oven to 180°C.
  2. Soak the chia seeds in the 270ml water for 10 minutes.
  3. Combine the oat flour, wholewheat flour, baking powder, bicarbonate of soda and pumpkin seeds in a large mixing bowl and stir well. Add the cooked quinoa to the bowl.
  4. Combine the oat milk, coconut oil, honey, coconut palm sugar and soaked chia seeds in another bowl and whisk together.
  5. Pour the wet ingredients into the dry ingredients and stir well. Divide the batter between the paper muffin cases. Bake in the preheated oven for about 40 minutes, or until golden brown.

Note

  • Just a handful a day of pumpkin seeds is all you need to get 10g of protein and a slew of minerals.
Tags:
healthy
superfoods
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