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Pumpkin Flax Muffins with Cranberry and Walnuts
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Description
A pumpkin muffin jam-packed with nourishing and healthy whole grains, flax, dried fruit and nuts! Very versatile. I used items I had on hand.
Ingredients
- 1-¼ cup Unbleached White Flour
- ½ cups Whole Wheat Flour
- ½ cups Flaxseed Meal
- ¾ cups Old Fashioned Oats (quick Oats Will Probably Work Fine Too)
- 1 cup Brown Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- 1 dash Nutmeg
- ½ teaspoons Salt
- ½ cups Nuts (I Used Walnuts)
- ½ cups Dried Cranberries
- ½ cups Whole Dates, Chopped (optional)
- ¾ cups Milk Kefir (or Whatever Milk You Choose, The Flavor Will Be A Little Different)
- ¾ cups Canned Pumpkin
- 2 Eggs
- ⅓ cups Applesauce Or Good Quality Oil (coconut Or Olive)
- 1 teaspoon Good Vanilla
Preparation
Preheat oven to 350 F. Mix the first 10 dry ingredients together (flour through salt) in a large bowl. Fold in the nuts, berries and dates if using.
Combine milk, pumpkin, lightly beaten eggs, applesauce and vanilla in a small bowl. Add this into the dry ingredient bowl and still gently until ingredients are moistened. Do not over mix. Batter will be very thick.
Fill greased muffin cups 3/4 full. I ended up with 17 standard size muffins. Bake at 350 F for 15-18 minutes. Remove from oven.
Enjoy warm with a spread of real grass fed homemade butter! A delicious healthy Saturday morning breakfast!
Tips:
1. These did first come out a bit dry so I added the option of applesauce or oil. You may need to add 1/4-1/2 cup more milk/water if desired.
2. Don’t over mix or over bake.
3. Adapted from Bob’s Red Mill Bran Flax muffins.
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