Muffins as a great tasting pre-workout snack? Got a hankerin’ for something made with pumpkin? Here’s a recipe to meet both those needs and guess what, they’re good for you too.
Why? Because they’re made with flaxseed, walnuts, and whole wheat flour, all nutritional powerhouses. Flaxseeds and walnuts are high in omega 3 fatty acids and whole wheat flour is an excellent source of B vitamins, magnesium, and fiber.
And guess what? Canned pumpkin is an excellent source of beta-carotene (powerful anti-oxidant). In fact, canned pumpkin has three times more beta-carotene than fresh pumpkin.
If you’re watching your sugar intake, keep in mind that this recipe yields 24 muffins, making the sugar content of each muffin fairly moderate. You can substitute Splenda if you wish (sugar substitute) without changing the taste or use half sugar and half Splenda (or honey but the texture might be gooey).
These muffins freeze well so make a double batch and enjoy!
Pumpkin Flax Seed Muffins
3 eggs, slightly beaten
1.5 cups sugar (Splenda works well too)
¾ cup canola oil
1 15 oz can of pure pumpkin
3 cups whole wheat flour (or blend of white and wheat)
1.5 tsp salt
2 tsp baking soda
2 tsp cinnamon
¾ tsp ground nutmeg
¾ tsp ground cloves
1 cup chopped walnuts (optional)
3 Tbs ground flaxseed
Yield: 24 muffins
Preheat oven to 350 degrees.
Combine eggs, 1 cup of sugar, oil, and pumpkin in a mixing bowl, mix well
Sift flour, salt, baking soda, 1/5 tsp of cinnamon, nutmeg, and cloves
Add flour mixture, walnuts, and flax seed to pumpkin mixture. Combine until blended (low speed if using a mixer).
Fill oiled or paper lined muffin pans with batter
Combine remaining cinnamon and sugar; sprinkle over top of muffins.
Bake for 25 – 30 minutes.