Chia Pumpkin Muffins
These muffins are moist and delicious. Eat them anytime for breakfast, lunch or a snack. Pumpkin is rich in beta-carotene which converts in the body to vitamin A. Chia seeds and coconut flour make this recipe very abundant in fiber.
Chia Pumpkin Muffins
Prep time
Cook time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Soy Free
Author: The Nourishing Place
Recipe type: Breakfast, Snacks
Serves: 12
Ingredients
- 6 T. chia seeds
- 1 c. pumpkin
- 1 c. water
- 3 T. honey
- 1 T. molasses
- ½ t. vanilla
- 1 t. lemon juice
- ½ c. coconut oil, melted
- ½ c. coconut flour
- ½ t. baking soda
- ½ t. nutmeg
- ½ t. cinnamon
- ½ t. sea salt
Instructions
- Preheat oven to 350 degrees.
- Grind chia seed in a coffee grinder. Don't miss doing this step.
- Mix the the ground chia seed with the water.
- Add the pumpkin, honey, molasses, vanilla, lemon juice and melted coconut oil, then mix well.
- Add cinnamon, sea salt and nutmeg. Keep stirring.
- Add coconut flour and baking soda to the pumpkin mixture.
- Fill lined muffin tins with batter.
- Bake for 45-50 minutes or until the dough is set. Cool.
