We still may be in summer but is there ever not a good time for pumpkin?
These savoury bread-like muffins are perfect for breakfast or a snack. Either on their own or made into mini muffin sandwiches.
▪300g raw pumpkin or butternut squash.
▪100g grated courgette.
▪80g almond meal
▪220g brown rice flour
▪1 large egg
▪100ml egg whites
▪1/2 tsp baking soda
▪1 tsp apple cider vinegar
▪A pinch of Himalayan rock salt
▪Sprinkle of pumpkin seeds to top
To make vegan: use an egg replacer (such as chia seeds/ flax seeds soaked in water) and use almond milk to replace the egg whites.
- Preheat oven to 180 degrees Celsius.
- Microwave or boil your pumpkin until soft.
- Using a hand-held blender or food processor, blend the pumpkin and egg whites into a smoothie-like consistency and pour into a large mixing bowl.
- Whisk through the egg, ensuring the wet ingredients are well combined.
- Next add the grated courgette, almond meal and brown rice flour. Combine thoroughly to create a sticky batter.
- Add the baking soda and apple cider vinegar and mix through until combined.
- Add a sprinkle of salt and separate the mixture evenly into 12 muffin cases.
- Sprinkle the top of each muffin with a pinch of salt and a few pumpkin seeds, and then bake in the oven for 25-30 minutes.
- Once golden brown and crisp on the top remove from the oven. Transfer to a wire rack to cool.
Either wait until completely cooled or enjoy fresh and warm from the oven.
Approximate macros per muffin: 127 calories, 13C/5F/8P, with 4g fibre and less than 1g sugar!
This means they are a great easy grab-and-go breakfast. They can also be stored in an airtight container and even frozen and later toasted.
Why not slice the muffin in half and fill with avocado, hummus and cherry tomatoes, or natural yogurt and nut butter?