Your home will be filled with warm aromas of Winter spice as these delicious pumpkin muffins bake in the oven!
These flourless muffins are a perfect afternoon tea snack or lunch box treat and pair nicely with a nut butter spread on top. The best part is, all you have to do is pop all the ingredients in a blender and pour into a muffin tray - super easy for the kids to make!
Makes 4 muffins (double the recipe to make a bigger batch)
- 1/3 cup pumpkin puree
- 1 tbsp chia seeds
- 3 tbsp rolled oats
- 2 free-range eggs
- 1 ripe banana
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pepita seeds for garnish
- Set oven to 180ºC.
- Add all the ingredients (except pepita seeds) and spices to a blender and blend until smooth.
- Pour even amounts into a greased muffin tin. Sprinkle pepita seeds on top.
- Bake for 20 minutes. Allow to cool for 10 minutes before removing from the tin.
- Enjoy with butter or nut butter. For a little extra sweetness, drizzle over some honey or maple syrup!
Want to make this at home? We used bananas, CharCol Springs Pastured Eggs and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.