We are all on a mission to incorporate more vegetables in your diet. Why is it so hard to squeeze in 5 servings of veggies everyday? Lunch and dinner is easier when you choose fresh salads or stir-fry or soup. Then what about breakfast? Are you rushing out with a slice of toast or none? I like making savoury goods for breakfast. The fun part is to experiment with a variety of different vegetables such as parsnip, zucchini, carrot, kale and beets. These muffins are well balanced with sweet pumpkin and beautiful spices. Seed toppings add not only crunchiness and nutty flavour but also extra nutrition. Pumpkin seeds contain high omega 3 and vital minerals like magnesium for your heart, zinc for men’s prostate health, iron for blood building and tryptophan for good night sleep. So enjoy baking, eat well and stay healthy x
Ingredients (makes 6)
1 cup of self-raising flour
1/2 tsp baking powder
1/4 baking soda
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice
1 tsp Himalayan salt
1 cup pumpkin puree (peeled, chopped, steamed and meshed)
1/2 cup milk of your choice (adjust depending on your mixture)
2 tbsp coconut oil, melted
2 tbsp raw honey (add more if you want sweet muffins)
pumpkin seeds and sunflower seeds for a sprinkle
Preheat the oven to 180 and line your muffin tin with a baking paper. Add all dry ingredients in a large bowl and mix together. In a separate bowl, combine meshed pumpkin, milk, melted coconut oil and honey. Pour the pumpkin mixture into the dry mixture and combine well with a spatula until all incorporated. You might need to add more or less milk depending on your pumpkin mixture. Spoon the batter into the muffin tin about 2/3 full and sprinkle pumpkin and sunflower seeds on top. Place in the oven for 30 minutes or until cooked. Take it out of the oven and let it rest in a tin for 5 minutes then cool on a rack.
