Ingredients for Pumpkin Walnut And Flax Breakfast Muffins
- Not included in recipe; uses maple syrup instead
- Not included in recipe
- 2 large eggs
- 1 cup pumpkin puree
- Not included in recipe
- Not included in recipe; uses almond flour and walnut meal
- 1/2 cup chopped walnuts
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Not included in recipe
- Not included in recipe
- Not included in recipe
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup walnut meal
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How to Make Pumpkin Walnut And Flax Breakfast Muffins
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract.
- In a separate bowl, combine the almond flour, walnut meal, flaxseed meal, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped walnuts.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
105g
Fat
10g
Carbs
15g
