Paleo Blueberry Pumpkin Seed Muffins
This recipe was inspired by my favorite coffee shop that serves the most amazing blueberry muffin. I go there a few days a week to work and they have the absolute best cappuccino ever - strong and smooth - and I always get their paleo muffin. Its a perfect blend of light and fluffy, tasty, blueberry filled, a bit of crunch and very filling! I would eat one of these and be satisfied for at least 3-4 hours which if you know me, is quite a feat! So after paying $4 for my favorite muffin several times and carefully studyihg each bite, I decided to give it a try and make it myself!
Now you never know how these things will turn out, you just start mixing away and hope for the best. Well, I think I got it pretty well the first time! However, I've since made a few modifications and there are a couple different varieties that you can make, and I've done a few here.
First you need to decide if you want to go 100% gluten free, vegan, whatever diet you follow there are options. I've outlined a few options below in terms of ingredients as there are a few ways you can take these. I loved the variation today with banana and a mix of oats and almond flour. It was very moist and VERY delicious.
- 1/2 cup applesauce
- 1/2 cup coconut flour *or use 1 cup GF oats if not paleo
- 1 cup almond flour *if using 1 cup oats only use 1/2 cup almond flour
- 1/2 ripe banana *or no banana if paleo
- 1 scoop vanilla plant protein *or remove here if no added protein is desired
- 1 cup frozen mini wild blueberries
- 1/2 cup flax milk
- 2 eggs *or flax eggs if vegan with water and flax
- 2 tbsp chia seeds
- 1/4 cup pumpkin seeds
- 1 tsp baking powder
- 2 tbsp almond or peanut butter *I've used both here but its a matter of preference
First I just dump everything into the mixer and blend it while the oven is preheating to 350. I did one variation where I blended 1/2 of the blueberries into the mix and the other half I just mixed in by hand, that was pretty great. Either way you do it, it will turn out great. Promise!
I like the larger muffins so I filled 9 muffin tins and sprayed them with avocado oil or you can use cupcake papers. However, for larger muffins it makes 9, for medium sized it makes 12. If you want to top them like the bakery did just sprinkle on some pumpkin seeds and chia seeds before baking, otherwise I've also done them with just the pumpkin seeds and chia in the mix. Both are divine!
Bake at 350 for approx 15 minutes or until golden brown and raised.