Basil Pumpkin Muffins

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.
Servings
12 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

  • 2 cups Brown Sugar
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Applesauce
  • 1 1/2 cups Pumpkin canned
  • 3 cups Garbanzo Bean Flour
  • 2 Tbsp Flaxseed Meal
  • 1/4 cup Walnut Halves
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 tsp Agave Nectar
  • 1/4 cup Basil fresh & finely chopped
  • 2 tsp Ground Cinnamon
  • 1 pinch Nutmeg
  • 4 Tbsp Unsalted Butter
  • 1 Powdered Sugar for topping

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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