Pumpkin, Flax, Cranberry Muffins
What could be tastier than breakfast muffins for the holidays? Better yet, make the batter the night before and pop them into muffin tins and then the oven while preparing all the other festive dishes—warm, spicy, cheerfully yummy way to start the day. I first created this recipe as a vegetarian recipe. I have since moved to paleo flour (recipe follows) to replace glycemic loaded all-purpose flour. Likewise, monk fruit maple sweetener replaces the maple syrup for no net carbs.
Onward:
Even better, these muffins are packed with nutritious ingredients that will start your day right Flaxseed meal provides those excellent omega-three fatty acids. Pumpkin is high in antioxidants and vitamins that may boost immunity reducing the risk of chronic diseases. There are quick and easy pumpkin bread mixes on the market, but they have additives that negate a healthy start. Most of all, these muffins pack heartwarming charm to the gift-opening morning. Merry Christmas!
12 muffins
INGREDIENTS:
Dry ingredients
1 ½ cups paleo flour
⅓ cup coconut flour
½ cup flaxseed meal
2 teaspoons baking powder
¼ teaspoon kosher salt
1 ½ teaspoon pumpkin pie spices or see*the spice mixture below
Wet ingredients
2 eggs
½ cup monk fruit maple syrup or maple syrup
1 cup canned pure pumpkin puree
1 teaspoon molasses
¼ cup buttermilk
¼ cup melted coconut oil
1 teaspoon vanilla extract
Fruit
½ cup dried cranberries
DIRECTIONS:
Preheat oven to 375°F. Line eight muffin tins with paper liners.
In a large bowl, combine the dry ingredients.
In a separate bowl, whip the egg, monk fruit maple sweetener, pumpkin, and molasses together. Whip in the buttermilk, melted coconut oil, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over mix. At this point, refrigerate the mixture overnight by pressing waxed paper on top to seal it off from the air.
Gently fold in the dried cranberries.
Scoop the batter into the prepared muffin tins.
Bake for about twenty-eight to thirty minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tins for five minutes before removing them from the tins and serving.
*Pumpkin Pie Spice Mixture:
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Pumpkin, Flax, Cranberry Muffins
Ingredients
- 1 ½ cups paleo flour
- ⅓ cup coconut flour
- ½ cup flaxseed meal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spices or see*the spice mixture below
- 2 eggs
- ½ cup monk fruit maple syrup or maple syrup
- 1 cup canned pure pumpkin puree
- 1 teaspoon molasses
- ¼ cup buttermilk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- ¾ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 375°F. Line eight muffin tins with paper liners.
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whip the egg, monk fruit maple sweetener, pumpkin, and molasses together. Whip in the buttermilk, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over mix. At this point, refrigerate the mixture overnight by pressing waxed paper on top to seal it off from the air.
- Gently fold in the dried cranberries.
- Scoop the batter into the prepared muffin tins.
- Bake for about twenty-eight to thirty minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tins for five minutes before removing them from the tins and serving.
Calories
197.21Fat (grams)
11.96Sat. Fat (grams)
5.37Carbs (grams)
17.30Fiber (grams)
5.24Net carbs
12.06Sugar (grams)
7.90Protein (grams)
4.95Sodium (milligrams)
151.80Cholesterol (grams)
31.20