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Healthy Muffin Bread

Audrey Hurteau

Posted on October 05 2020

Pain muffin santé

Fall is well and truly upon us. The mornings are chilly, so we're looking for a little comfort.

In the last few weeks I have started to drink less coffee and more tea for the simple and good reason that coffee I put too many additions unlike tea.

I love food and I must admit that I love to cook at this time of the year, it's not too hot so it's just perfect.

This recipe I love it, I just put everything I love in a bowl, mixed it all together and baked. Once finished it's very simple, as I live alone I freeze them and only take them out when I need them, so I made a mix that gives 12 muffins (in my case 6 rolls).

The mould I used is this one: https: //amzn.to/3nm4LE4.

Once ready, I add a spoonful of plain Greek yogurt and let my imagination and taste for toping go, making it a complete breakfast and so good!

If you try it, come and talk to me!

INGREDIENTS:

  • 1 cup pumpkin puree.
  • 1 cup grape seed oil (or melted coconut or avocado)
  • 2 eggs
  • ½ cup maple syrup
  • ¼ cup of vegetable milk (infused with chai tea for 30 minutes)
  • 2 teaspoons chai tea (or one bag) https://bit.ly/3chykS4
  • 1 ¾ cup flour of your choice (I use almond flour)
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tsp ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 tbsp. orange (or lemon) zest
  • 3 tbsp. walnuts
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 cup of fresh (or frozen) blueberries
  • 1 tbsp. coconut oil
  • 1 tsp. chia seed
  • 1 tsp. ground flaxseed
  • 1 teaspoon hemp seed

PREPARATION:

- Mix all ingredients together and place in buttered muffin cups.

- Bake for about 25 minutes at 325F.

- Allow to cool before unmoulding.

Enjoy!

Audrey xx

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