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Flaxseed Pumpkin Muffins: Easy, Healthy Comfort Bake – vegetarian recipe
Stav Kogan

Flaxseed Pumpkin Muffins: Easy, Healthy Comfort Bake

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Servings: 4 servings
Calories: 65
Ingredients Method Nutrition

Ingredients
  

  • 0.25 cup (2 oz / 56g) sunflower seed butter
  • 0.75 cup (6 oz / 170g) pumpkin puree
  • 1 large egg (1.8 oz / 50g)
  • 2 tbsp (0.5 oz / 14g) flax-seed meal
  • 0.25 cup (1 oz / 28g) coconut flour
  • 0.5 cup (3.4 oz / 96g) erythritol
  • 1 tsp (0.09 oz / 2.6g) ground cinnamon
  • 0.5 tsp (0.04 oz / 1g) ground nutmeg
  • 0.5 tsp (0.1 oz / 3g) baking soda
  • 0.5 tsp (0.07 oz / 2g) baking powder
  • 1 pinch (0.125 tsp / 0.02 oz / 0.5g) salt
  • Use Room Temperature Ingredients: Make sure your egg and pumpkin puree are at room temperature before baking. Cold ingredients can cause the sunflower seed butter to seize up, leaving you with a lumpy batter.
  • Sift Your Coconut Flour: Coconut flour tends to clump up in the pantry. Sifting it before adding it to your batter ensures your muffins have a smooth, even texture without any dry, powdery pockets.

Method
 

  1. Preheat the oven to 350°F (175°C) and completely grease an 18-cavity muffin pan.
  2. Combine 0. 25 cup (2 oz / 56g) sunflower seed butter, 0. 75 cup (6 oz / 170g) pumpkin puree, and 1 large egg (1. 8 oz / 50g) in a mixing bowl and blend until fully smooth.
  3. Add 2 tbsp (0. 5 oz / 14g) flax-seed meal, 0. 25 cup (1 oz / 28g) coconut flour, and 0. 5 cup (3. 4 oz / 96g) erythritol directly to the wet mixture.
  4. Stir in 0. 5 tsp (0. 1 oz / 3g) baking soda, 0. 5 tsp (0. 07 oz / 2g) baking powder, 1 tsp (0. 09 oz / 2. 6g) ground cinnamon, 0. 5 tsp (0. 04 oz / 1g) ground nutmeg, and 1 pinch (0. 125 tsp / 0. 02 oz / 0. 5g) salt, mixing until all dry ingredients are fully incorporated and a cohesive batter forms.
  5. Scoop the batter evenly into the prepared muffin pan.
  6. Bake at 350°F (175°C) for 15 minutes, then remove from the oven and allow to cool completely before serving.
  7. Do Not over-mix: Coconut flour is highly absorbent and can make baked goods dense if overworked.
  8. Stir the wet and dry ingredients together just until combined for a tender crumb.
  9. Let Them Cool Completely: Low-carb and gluten-free muffins are incredibly fragile while hot. Resist the urge to pop them out of the pan immediately.
  10. Letting them cool entirely in the muffin tin allows them to set and hold their shape.

Nutrition

Calories: 65kcalCarbohydrates: 4gProtein: 2.8gFat: 5.4g

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