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Pumpkin Buckwheat Muffins

Pumpkin Buckwheat Muffins

Nothing says fall like...well anything with pumpkin, right? These muffins give all the delicious fall flavors with pumpkin, maple syrup, cinnamon and nutmeg. And that are packed with healthy ingredients. The chia seeds alone give you a good dose of fiber and plant based protein. Quick to put together, these muffins are a perfect grab and go breakfast or snack. You can also batch bake these, freeze them and still give everyone a healthy breakfast even on those hectic mornings.
To note: These muffins are less sweet than most so feel free to add a bit more maple syrup if desired.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 6 Tbs water
  • 2 Tbs chia seeds
  • 1/2 cup buckwheat flour
  • coconut oil spray
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil melted
  • 15 oz pumpkin purée
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg

Method
 

Prep
  1. Stir together chia seeds and water and let stand for 15 minutes to gel.
  2. Grease muffin tin.
  3. Preheat oven to 350°F.
Make
  1. In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
  2. In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
  3. Add wet to dry ingredients and stir to combine.
  4. Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
  5. Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
  6. Freeze leftovers.

Notes

Nutrition Facts: Calories 150 Total Fat 6g Saturated Fat 4g Sodium 311mg Total Carbohydrates 24g Dietary Fiber 3g
Total Sugars 7g Protein 2g Calcium 43mg Iron 1mg Potassium 154mg