The best mornings are filled with sunshine, extra snooze time and – of course – a fuss-free yet filling and healthy breakfast. You may not be able to control the weather or halt an early wake up call, but if you make these muffins ahead of time, you’ll be out the door with a full belly, happy taste buds and energy to boost you over any bumps that show up during the first part of your day.
Gluten-Free Pumpkin Power Muffins
Recipe courtesy of Enjoy Life Foods
Ingredients
1 cup pumpkin puree
1 carrot, shredded
1/3 cup light olive oil or sunflower seed oil
2 Tbsp. ground chia seeds or flaxmeal
1/3 cup sorghum flour
1/3 cup teff flour
1/3 cup buckwheat flour
½ cup tapioca starch
1-1/2 tsp. xanthan gum
½ cup brown sugar
¼ cup cane sugar
1 tsp. baking soda
½ tsp. baking powder
1 Tbsp. pure vanilla extract
½ tsp. cinnamon
½ tsp. salt
½ tsp. vinegar (apple cider, white distilled or white balsamic)
1 cup gluten-free seed & fruit mix
½ cup gluten-free cinnamon-raisin granola cereal
Directions
- Preheat oven to 350 degrees F. Line muffin tin with paper liners.
- In small bowl, combine chia with 6 Tbsp. hot water; set aside.
- In large bowl, mix together pumpkin, olive oil, brown sugar and cane sugar. Stir in carrot, vinegar and vanilla. Whisk in chia mixture.
- In another bowl, combine sorghum, teff and buckwheat flours, tapioca starch, baking soda, baking powder, cinnamon and gluten-free fruit/seed mix. Add to pumpkin mixture and stir until well-blended.
- Spoon mixture, evenly divided, into muffin cups and smooth with wet fingertips. Sprinkle gluten-free granola cereal over muffins.
- Bake muffins for 25 to 27 minutes or until golden brown on top.
This recipe was developed for Enjoy Life by Kendra Peterson, chef/owner of Drizzle Kitchen.