Month: November 2014

High Protein Vegan Pumpkin Muffins

The protein in these muffins is more than doubled by using spelt flour instead of all-purpose flour. Replacing the eggs with chia seeds also makes these a great source of fiber. The recipe I modeled this from called for 3 cups of white sugar! I swapped that for 1/2 cup of dark brown sugar and 1/2 cup of honey.

Ingredients:Screen Shot 2014-11-09 at 4.04.52 PM

  • ¼ cup Chia seeds
  • ½ cup water
  • 2 cups spelt flour
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • ½ C dark brown sugar
  • ½ C agave syrup (or clover honey for non-vegan)
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup olive oil
  • 1/2 cup orange juice

Directions:

In a small bowl, mix the chia seeds with the water as let sit for 10 minutes.

Place the rest of the ingredients in the bowl of a stand mixer. Add the soaked chia seeds.

Mix briefly until combined.

Fill each muffin tin about 2/3 full.

Bake at 350 for 25 minutes.