Free Healthy Recipe - Pumpkin Breakfast Muffins

Dairy free, Low GI, Low sugar, Wheat Free

For breakfast or morning tea these muffins are not too sweet but should be sweet enough to satisfy a young palate. This recipe makes 6 large muffins. If you wanted to make them smaller they could easily be frozen.
These muffins are not suitable for anyone with a nut allergy.

Ingredients

300 grams pumpkin

¹/3 cup grapeseed oil

2 tbsp cashew butter

1 tbsp maple syrup

½ tsp salt

1 tsp baking powder

½ tsp allspice

1 tsp cinnamon

2¼ cups wholemeal spelt flour

Method

Pre heat the oven to 180C
Cut the pumpkin into small pieces and steam for 15 minutes until cooked through.

In a food processor blend the pumpkin, grapeseed oil, cashew butter and maple syrup until smooth. Combine the salt, baking powder, spices and flour together in a bowl. Fold in the wet ingredients until just combined. Transfer into well greased muffin tins and cook for 20 - 25 minutes.

Note : Cashew butter is available from health food stores and supermarkets. Once opened it should be stored in the refrigerator.

Makes 6 servings

Prep Time:	25 mins
Cooking Time:	25 mins
Ready in:	50 mins
Suitable for:
Breakfast, Snack

See also:

Apple Cinnamon Spelt Muffins

Sweet Zucchini Loaf

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Nutritional Information - Per Serve
Kj	1428 kj
Calories	341 kcal
Fat	16.6 g
Saturated Fat	2.2 g
Total Carbohydrate	42.4 g
Total Protein	9.7 g
Fibre	4.2 g

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