Pumpkin Chia Muffins


These muffins are perfect for breakfast as they are not too sweet, and since the recipe uses quinoa and rice flour they are gluten free and full of protein–woo hoo!
1 cup of quinoa flour
1 cup of rice flour
1 teaspoon of ground Chia Seeds
2 teaspoons of baking powder
1 teaspoon of cinnamon
1 pinch of Peruvian Pink Gourmet Salt
1 cup of mashed pumpkin
1 cup of Natvia
1/2 cup of coconut oil
1. Preheat the oven to 170°C.
2. Mix all the dry ingredients in a bowl.
3. Steamed the pumpkin until soft.
4. In a separate bowl, combine pumpkin and coconut oil.
5. Combine the wet and dry ingredients and mix thoroughly.
6. Place the mixture in muffin trays and cook for 20 minutes or until golden brown.
Submitted By:
Jess Nazarali - Live Healthy Sweetly e-book
Pumpkin Chia Muffins
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