These are to dye for! Way better than anything I have tried.
Chia Seed Pumpkin Muffins
Ingredients
1 tablespoon chia seeds , ground (use a coffee or spice grinder) *I do not grind them at all.
1 cup whole wheat or whole grain flour
1/2 cup white unbleached flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
2 eggs
1/4 cup high-quality extra-virgin olive oil
1 cup pure maple syrup or 1/2 cup agave nectar or a combination of the two *I used half and half
1 tablespoon vanilla
1/2 cup chopped walnuts or pecans , optional
Salt and pepper to taste *I did not do this
Directions
Pre-heat oven to
350°.Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer
These muffins blow Jillian's out of the water. They are lighter and have a cake texture...but are much healthier than ordinary muffins. Roxanne and I were laughing about some other recipie she found. The author/poster was trying to claim her recipie was healthy..yeeahh..with 4 cups of sugar! hahaa.
ReplyDeleteThese are pretty good. I ate 2 for breakfast and it was definatly one too many. I usually only have a smoothie for breakfast and then jump into a workout. With 2 of these muffins in me I had to wait over an hour to workout and after I had a protien kale smoothie for lunch because I couldn't handle anything flourly or grainy.
I am excited to try this recipe. I don't make muffins very often but my kids would love me if I did!
ReplyDeleteJust made these for dinner (ha ha!) and they were delicious! Much better than Jillian's!
ReplyDelete