PUMPKIN PRUNE MUFFINS
So.. there’s #mondaymotivation and #meatfreemonday do you think #mondaymuffin would float? Mmmmmmm probs not because it’s way uncool. These PUMPKIN PRUNE MUFFINS however are not uncool, in fact they’re so cool, that we got our groove on in the kitchen when we tasted them…true story.
See the gorgeous caramel looking sauce on top? That’s probably my favourite little element in these. Looks naughty but instead is a yummy healthy pumpkin puree with maple, Bioglan​ Maca Powder and cinnamon.
The nutrition highlight in these little numbers is Bioglan Maca Powder…here’s why we love it:
+ Maca contains nutrients important for the balance in your endocrine/hormone system. Our hormones these days experience a lot of additional pressure due to stress, enviro toxins and diet so it’s valuable to eat those foods which can contribute to the health of your endocrine system
+ It’s great for libido – wooo hoo! Who doesn’t need a bit more of that?!!?!?
+ Maca is rich in calcium, selenium and magnesium giving your body a beautiful hit of nutrients for energy and restoration.
Now without any further hesitation…here tis our first entry for the #mondaymuffin!
Enjoy folks,
J x
PUMPKIN PRUNE MUFFINS
Makes 6 muffins
GF : DF : SF : V
1/2 cup buckwheat flour
1/2 cup besan flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
pinch salt
1 teaspoon vanilla extract
2 eggs
1/2 cup pureed pumpkin
1/2 cup non dairy milk (almond, rice milk work well) or natural yoghurt
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 cup pitted prunes, roughly chopped
PUMPKIN MAPLE ICING:
1/2 cup pumpkin puree
2 tablespoons pure maple syrup
pinch cinnamon
1 teaspoons Bioglan Maca Powder
2 tablespoons crushed walnuts, for top
Preheat oven to 180C and line 6 muffin trays with liners or spray with coconut oil.
In a large bowl, stir together flours, baking powder, bi-carb soda, spices and salt.
In another bowl combine the vanilla, eggs, pureed pumpkin, milk, maple and coconut oil.
Make a well in the dry ingredients and pour in the wet ingredients.
Gently stir together before adding in the chopped prunes. Stir gently to combine.
Pour into muffin liners and bake in the preheated oven for 30 mins.
Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Whilst cooling whisk together icing by combining all ingredients except crushed walnuts, in a small bowl until smooth.
Once muffins are completely cooled top with pumpkin maple icing, walnuts and serve.
