This muffin recipe contains two of my all-time favourite superfoods- pumpkin, and Baobab powder. These muffins are dense, sweet, and gooey- perfect for an afternoon snack, or a burst of energy in the morning. I usually make a batch or two of these at the beginning of the week, keep them sealed in an airtight container, and pack them in my boys’ lunch boxes on a morning. They have quickly become a staple in my home.
Baobab powder, which is full of vitamin C, antioxidants, and fiber, is perfect for a recipe like this. It has a light, fruity flavour and is full of nutritional properties, such as vitamin C, fiber, and antioxidants. As a busy mum, I like to make sure that I get as much vitamin C as possible, to keep my skin glowing and fresh, and my immune system working at maximum capacity! I have started using Baobab quite a bit in my day to day recipes, and I have found its uses are endless. Pumpkin is another vitamin C stronghold, but also contains high amounts of potassium and fiber. Beyond that, it has a dense, gooey sweetness that really makes this recipe work. Cinderella can keep her carriage, I’ll take the pumpkin any day!
When I first went gluten free, there weren’t as many options available as there are now. We’re lucky to have so many great gluten free flours in regular grocery shops, and I love being able to pick and choose the flours that I feel will work best for the recipe I’m creating. The reason I use gluten free white flour so much in recipes is because it is as close to plain flour as I’ve seen. It’s light and fluffy and predictable, but it also isn’t that nutritionally beneficial. That’s why I paired it with buckwheat flour. Buckwheat isn’t actually a grain at all, it’s a seed. It’s high in both protein and fiber, and very easily digested. It also has a nutty, rich taste that makes these muffins so appealing.
The entire recipe comes together in about half an hour. Make sure the coconut oil is fully melted and cooled before adding it into the batter, as it keeps the muffins moist while they’re baking. Keep some coconut oil available to grease your muffin molds as well- I’ve ruined quite a few cakes in my time by not properly greasing my molds in advance, and I wouldn’t want that to happen to you! Once they’ve baked, let them cool completely and store them in an airtight tin for up to 5 days. I wish you happy baking, and, as always- eat well to live well!
- 1/2 cup Buckwheat flour
- 1/2 cup Gluten Free white flour
- 7 tbsp Brown Rice Syrup
- 1/4 cup Coconut Oil melted
- 1/2 tsp Baking powder
- a pinch of Himalayan pink salt
- 1 tbsp Baobab powder
- 1/4 cup Brown rice milk
- 1/2 cup Pumpkin purée
1. Preheat oven to 175C (370F)
2. Mix all ingredients together and pour into greased baking molds.
3. Bake for 35-40 minutes. To check doneness, insert a toothpick into the center of one of your muffins. If the toothpick comes out clean, the muffins are finished. If not, allow to cook further, checking on them at every 10 minute interval.
4. Allow to cool slightly before serving.