Like most people, I struggle to let go of the warm, long Summer days but I have to say that I absolutely love welcoming Autumn – the changing colours of the leaves, the seasonal foods, the cosy nights and Halloween! This recipe is the perfect autumnal recipe to keep you fuelled throughout the colder months. I like to pop one in my lunchbox for a mid-morning snack, or on the days when I’m running short on time, I’ll take two with me for a breakfast! I used Linwoods Flax, Chia seed, Apple & Cinnamon mix but you can use any of their flaxseed mixes. The addition of flaxseed boosts the fibre content of this recipe which is not only good for our gut health, but a diet high in fibre is also associated with a lower risk of heart disease, stroke, type 2 diabetes, and bowel cancer.
Flax and Pumpkin MuffinsPrint This
- 135g wholemeal spelt flour*
- 2 tbsp of Linwoods flaxseed + 6 tbsp (approx 90ml) water
- 75g of maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 80ml of walnut oil (or coconut oil, or melted butter)
- 1 tsp vanilla essence
- 200g pumpkin purée**
- 60g dark chocolate, chopped
- *may be substituted for wholemeal wheat flour
- ** This can be purchased canned in most supermarkets. Check the American food section of larger supermarkets or order online. Alternatively sub for mashed butternut squash or sweet potato.
- Preheat the oven to 180c degrees.
- Line a muffin tray with cases.
- Combine the flaxseed and water in a small bowl and set aside for 5 minutes until it forms a gel.
- Combine the flour, cinnamon, nutmeg, baking powder, salt, and baking powder in a bowl.
- Whisk the flaxseed mixture, oil, maple syrup and vanilla in a separate bowl.
- Pour the wet mixture into the dry mixture. Add the pumpkin puree and stir until combined. Add the chocolate chips at the end and give one final stir.
- Pour the mixture into the muffin cases and bake for 25 minutes until golden.
- Allow cool for 10-15 minutes on a wire rack.
This post contains sponsored content. All opinions are my own.