Pumpkin Carrot Flax Muffins
These muffins are jam packed with healthy ingredients and yet they remain surprisingly light, moist, and chewy. They aren’t dense or dry at all.
I have made these a few different ways in the past. I often remove the pumpkin and the carrot components and use a more plain cinnamon flax version of this recipe as a base for cupcakes. These would be great with raisins, apple, other dried fruit, or even chocolate chips, if you prefer a muffin that is a little sweeter.
This recipe is gluten-free, dairy-free, grain-free, and nut-free.
2 cups Omega Nutrition Cold Milled Flax Seeds
1/3 cup Omega Nutrition MCT Oil (can also use Coconut Oil, melted)
2 tbsp Omega Nutrition Pumpkin Seed Butter
1/4 cup organic carrot, peeled and roughly shredded
1/4 cup organic dark maple syrup
1 tbsp baking powder
2 tbsp cinnamon
1/2 tsp Himalayan pink salt
2 tsp organic vanilla extract
5 free-range eggs
1/2 cup water
1/2 cup raw unsalted shelled pumpkin seeds for scattering across the top
Pre-heat oven to 350 degrees F.
If you prefer not to use paper liners, make sure you thoroughly great your muffin tin. I recommend using Omega Nutrition Coconut Oil for this.
Mix your flax seed, baking powder, cinnamon, and salt together in a bowl and set aside.
Combine eggs, MCT oil, maple syrup, vanilla extract, pumpkin seed butter, and water in your food processor and blend on high until well mixed.
Add the wet ingredients from your food processor to your bowl of dry ingredients and stir together with a silicone spatula. Then fold your shredded carrots into the batter. At this point, allow it to rest for 3-5 minutes.
Pour the rested batter into your muffin tin, but do not fill them all the way, as they will expand while baking. Scatter a few of the pumpkin seeds across the top of each one. These will toast up nicely while they bake.
Bake for 15 minutes and then test with a toothpick. If it comes out of the centre clean and dry, then they are done. I usually need to put mine back in for another 5 min.
When they are done, allow them to test for 5 min before transferring to a wire cooling rack. If you did not use paper liners, you should allow yours to sit for a little longer. Because the muffins are so moist, they will need to cool sufficiently before you lift them out of the tin.