I was inspired by the "healthy pumpkin spice + flax muffins” by incredible baker Arianna of BehindTheFlour. These muffins are a labor of love and nutrient packed; perfect for nourishing and sustaining postpartum and lactating mommas. They are easily digestible making the nutrients bioavailable and are full of omega-3 fats, B-vitamins, minerals, anti-inflammatory, antiviral, and antioxidants. Additionally they may help to increase milk supply thanks to the Brewers Yeast and flaxseed meal. Everything a momma and baby need for healing and recovery all rolled into the warming, comforting, and cozy spices of #autumn.
I use all "certified organic" and "pasture raised/grass fed" ingredients; this will provide the most nutrient density while limiting chemical exposure. There are a lot of ingredients and all of them with an important purpose for healing. However feel free to omit or add ingredients to your liking.
Ingredients for Muffin:
1/2 cup grass-fed organic butter lightly melted
1/4 cup coconut sugar
1/4 cup dark brown muscovado sugar (can swap for honey)
3 eggs (pasture raised)
12oz pumpkin puree
1/3 cup unsweetened vanilla almond or oat milk (brand MALK)
2 tbs of pure vanilla extract (fair trade organic)
2 tbs pecan/ cashew butter (Artisana brand)
1 medium whole apple grated (I like a more tart apple like Mutsu)
1/2 tsp baking powder
1 tsp tsp baking soda
2 tbs pumpkin pie spice
1/2 tbs cinnamon spice
1/2 tbs nutmeg spice
1/2 tsp Himalayan salt
2 cups organic oat flour
1/2 cup organic old fashion rolled oats (Bob's Red Mill)
4 tbs Brewers Yeast
4 tbs ground flaxseed meal
2 tbs chia seeds
1/2 cup chopped walnuts
1/2 cup chopped sprouted pumpkin seeds
1/4 cup dark chocolate chips (Enjoy Life)
Ingredients for topping:
1/4 cup rolled oats
1/4 cup chopped sprouted pumpkin seeds
2 tbs brown sugar
1 tbs pumpkin pie spice
4 tbs pecan/cashew butter (Artisan)
4 tbs raw #ManukaHoney
Instructions:
Preheat the oven to 350 degrees and grease a dozen muffin tins with butter and a paper towel. Alternatively you can use parchment paper cups or reusable muffin cups.
Combine the following wet ingredients in a bowl: butter, sugar, eggs, pumpkin puree, milk, vanilla extract, apple, and whisk vigorously. Next combine all the dry ingredients: baking powder, baking soda, spices, salt, flour, oats, flax seed, chia seeds and lightly stir. Gently stir the dry ingredients into the wet ingredients until combined. Fold in the walnuts, pumpkin seed, and chocolate chips.
Fill muffin tins to the top with muffin mixture.
In a separate bowl combine the oats, chopped pumpkin seeds, brown sugar, and pumpkin pie spice; generously sprinkle on top of the muffin mixture. Bake for 25 minutes. Test with a toothpick by poking the middle of a muffin and if the toothpick comes out clean they are ready. Let muffins cool and add a dollop of pecan butter and drizzle of raw #Manukahoney on top. Serve and enjoy! Makes about 12-16 muffins.
be well & #benourished