Desserts

Pumpkin & Quinoa Oat Muffins

Savoury snacks are a great way to satisfy cravings between or after meals and these oat muffins are just the trick. They are crammed with goodness and my kids absolutely can’t get enough of them. In this recipe, I’ve created a chia seed gel that acts as a fantastic egg replacer to hold the mixture together. It’s incredibly simple and gives the muffins an added nutritious boost too. The pumpkin seeds are also responsible for a the health boosting properties of this recipe as they are a powerful source of antioxidants, vitamins, minerals and essential amino acids.

pumpkin_quinoa_oat_muffins_theflexifoodieTo make approximately 12 muffins, grab the following ingredients:

  • 2 cups of oat flour
  • 3/4 of a cup of wholemeal flour
  • 2 cups of cooked quinoa
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 2 cups of oat milk
  • 6 tbsp of chia seeds
  • 18 tbsp of water
  • 1/4 of a cup of coconut oil
  • 1 cup of pumpkin seeds

pumpkin_quinoa_oat_muffins_theflexifoodie2The first thing you’ll need to do is pre-heat your oven to 180C. You can also prepare muffin liners into a baking tray, ready for the mixture later. The chia seed gel is the first thing that we’re going to make as it requires 10 – 15 minutes to fully form. So, combine all six tablespoons of chia seeds with the 18 tablespoons of water in a small bowl and set aside.

pumpkin_quinoa_oat_muffins_theflexifoodie3Next, combine the oat flour, wholemeal flour, baking powder, baking soda and pumpkin seeds in a large mixing bowl. Stir all of these ingredients together before adding in the cooked quinoa. Then, take another bowl and combine the oat milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also. Once you’ve finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Give this a good stir and then scoop into the muffin liners before putting them in the oven.

pumpkin_quinoa_oat_muffins_theflexifoodie4Your muffins should take approximately 40 minutes to cook through but if they need a little longer then it’s fine to give them an extra ten minutes or so. These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavour.

If you want to learn more about nutrition then head over to my new e-learning portal – The Flexi Foodie Academy!

17 comments

  1. This looks wonderful! Definitely want to add this muffin to my recipe collection. I’ve never seen a muffin take 40 minutes to cook. Do you think its because of the dense ingredients?

  2. These look tasty. I’ve never heard of oat milk. I’ll have to check out the organic food store next time I’m in the city… I’m sure they will know where I can find it.

  3. I have never heard of oat milk. Is it something you make or can you buy it? I wonder if almond or coconut milk would work?

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