Basil Pumpkin Muffins

These tasty (gluten free) muffins pack a healthy dose of fiber and protein thanks to the pumpkin, garbanzo bean flour, flax seeds and walnuts. Recipe comes from thehealthyapple.com.

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Votes: 8
Rating: 2.5
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Servings 12people
Submitted By Amie Valpone from The Healthy Apple
These tasty (gluten free) muffins pack a healthy dose of fiber and protein thanks to the pumpkin, garbanzo bean flour, flax seeds and walnuts. Recipe comes from thehealthyapple.com.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 2.5
You:
Rate this recipe!
Servings 12people
Submitted By Amie Valpone from The Healthy Apple
These tasty (gluten free) muffins pack a healthy dose of fiber and protein thanks to the pumpkin, garbanzo bean flour, flax seeds and walnuts. Recipe comes from thehealthyapple.com.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 F. Spray a muffin pan with non-stick cooking spray.
  2. Combine butter, agave nectar and brown sugar in a large bowl. Beat with an electric mixer.
  3. Add eggs, vanilla, chopped basil, applesauce and pumpkin to sugar mixture. Mix on low speed.
  4. Combine garbanzo bean flour, flaxseed meal, walnuts, baking soda, baking powder, salt, cinnamon and nutmeg in a separate bowl. Slowly add to wet ingredients while continuing to mix on low speed.
  5. Fill preprared muffin pan with batter 3/4 way full. Sprinkle each muffin with powdered sugar. Bake for 18 - 20 minutes. Muffins are done when a toothpick inserted into the center comes our clean. Enjoy.
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