I saw the link to the original recipe over on Health Warrior’s Facebook Page this morning and I had to make these! The recipe was featured on Oprah’s website, I adapted it to be vegan friendly (and with all-purpose flour). As well, the recipe doesn’t mention how many muffins it makes. After looking at the batter I went for 2 dozen (24) and that seems about right. Can’t find Chia seeds? While I am seeing them finally in some natural food stores you can buy them online for a lot less on Amazon, especially if you have Prime Shipping – Health Warrior Premium Chia Seeds, 16-Ounce Pouch. Disclaimer – I did receive the Chia seeds used in this recipe for review – I have been very happy with the quality. The product is top quality with no foreign items floating around and is organic as well. There are cheaper options, although as I have found only too often with natural foods, if you go too cheap you often spend valuable time picking out twigs and shriveled seeds/nuts/beans….
On using maple syrup in baking? I buy mine at Trader Joe’s and get a wonderful product in large wine bottle sized bottles. It is an ultra-thick and dark dreamy syrup. As for the organic EVOO, I buy mine at Costco.
On the muffins? Slightly sweet, nutty crunches and very moist – perfect for breakfast! BTW, if your muffins feel oily on the bottom when you first pop them out, once they sit that goes away.
Pumpkin Chia Seed Muffins
- 1½ cups all-purpose flour
- 1 Tbsp organic chia seeds, finely ground (use a spice grinder)
- 2 tsp ground cinnamon
- 2 tsp baking soda
- ½ tsp freshly ground nutmeg
- ½ tsp kosher salt
- 15 ounce can organic canned pumpkin purée
- 2 Tbsp flaxseed meal + 6 Tbsp water (see below)
- 1 cup pure maple syrup
- ¼ cup organic extra virgin olive oil
- 1 Tbsp pure vanilla extract
- ½ cup finely diced pecans
- Preheat the oven to 350° and spray two standard muffin tins with cooking spray (12 count each).
- Mix the flaxseed meal and water together in a small bowl, let sit for 10 minutes.
- In a large mixing bowl whisk the dry ingredients together.
- Whisk the wet ingredients together, adding in the flaxseed slurry.
- Pour the wet onto the dry, add the nuts on top, and whisk or beat till just combined.
- Divide equally between the baking tins and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let cool for a couple of minutes and then pop out, cool on a wire rack. Leftovers can be frozen tightly wrapped.