February 28, 2014

Healthy Snack Recipe: Pumpkin Agave Muffins

Courtesy of foodie Helen Scott, a regular nutrition contributor to Flex Studio’s Flexappeal blog, and author of www.mangomenus.com


1 3/4 cups of pumpkin pureé.
- Slice open your pumpkin, remove the seeds and roast slices of pumpkin for 50 mins at 180 C. Remove skin and blend the flesh until it become a smooth pureé. Alternatively, buy a can.
1/3 cup of coconut oil
1/2 cup of agave syrup
1/4 cup water
3/4 cup wholewheat flour
3/4 cup plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp of nutmeg
1/2 tsp salt
1/4 tsp of ground cloves
1/2 cup of walnuts (optional)
(makes 12 muffins)


- Preheat oven to 175C and grease a muffin tray.
- Mix the pumpkin purée, coconut oil, water and agave syrup together.
- Sieve together the wholewheat flour, plain flour, baking powder, baking soda and spices.
- Mix all together until just combined then add the walnuts if you desire.
- Spoon into muffin cases and bake for 15-20 minutes until a skewer comes out clean.

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