Tuesday, November 12

Autumn Inspired Muffins

I've been so busy with school these past few months that I haven't had the opportunity to share recipes or photos. However, one advantage to having busy school days is that I get to carefully plan snacks and meals that will fuel me through the day.

This weekend I made a batch of these autumn inspired muffins for easy on-the-go breakfasts or as mid-morning snacks that would pair perfectly with a cup of tea.

Pumpkin Apple Millet Muffins

Yields 12 muffins

2 eggs (or chia egg made with 2 Tbsp chia seeds and 6 Tbsp water)
1/2 cup oil ( I used melted coconut oil)
1/2 cup coconut sugar
1 cup almond milk
1 1/2  cups pumpkin puree
1/2 t vanilla
1/2 cup rolled oats
1/2 millet
1 3/4 cups whole spelt flour
1 1/2 tsp baking soda
2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon

1 Apple, diced
2 Tbsp granola (or plain oats and flax seeds)

Preheat the oven to 350 F.

Note: If you are making these muffins vegan, prepare the chia egg and let sit for 15 minutes before preparing the rest of the batter.

Mix the eggs, oil, sugar, milk, pumpkin puree, and vanilla in a large mixing bowl. In a separate bowl combine the oats, millet, spelt flour, baking soda, baking powder, sea salt and cinnamon. Add the dry ingredients to the wet and stir until just combined.

Line a muffin tray with paper liners and fill generously with muffin batter. Garnish each muffin with a sprinkling of apple pieces and granola.

Bake the muffins until they spring back when touched or a toothpick inserted in the middle comes out clean. Approximately 35 - 40 minutes

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