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Pumpkin Quinoa Muffins



  • 2 large Eggs or Flax Eggs {Flax eggs: 2 tbsp flax mixed with 6 tbsp water}
  • 1 cup Almond Milk soured with 1 tbsp Apple Cider Vinegar
  • 12 cup Pure Maple Syrup
  • 14 cup Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • 1 can Organic Pumpkin Puree (1.5 cups)
  • 1 cup Puffed Quinoa Cereal or cooked quinoa
  • 14 cup Raw Pumpkin Seeds
  • 12 cup Raisins
  • 1.5 cups brown rice or oat flour
  • 3 tsp aluminum free baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 12 tsp ground ginger
  • 14 tsp ground nutmeg
  • 12 tsp salt



Preheat oven to 390F. Set flax eggs aside for a few minutes to "gelatinize"

In a bowl, beat together eggs, syrup, milk, oil, vanilla & pumpkin puree, stirring until the lumps are removed

Stir in quinoa puffs, pumpkin seeds & raisins

In a separate bowl, mix the dry ingredients. Gently pour wet into dry & fold together without over mixing.

Fill muffin cups and top with extra pumpkin seeds

Place in oven & reduce temp to 360F.

Bake for 30 min.

Enjoy with a cup of Rooibos tea!

Course: Muffins



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