Pumpkin Cranberry Chia Breakfast Muffins

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12 Muffins Medium
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Ingredients (11)

  • 1 1/4 cups organic whole-wheat pastry flour
  • 1 cup organic oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon organic cinnamon
  • 1/3 cup organic agave nectar
  • 1/3 cup rice oil, safflower, or canola oil
  • 1 cup organic roasted and pureed pumpkin (canned will work too)
  • 3/4 cup chia gel
  • 1/4 cup cranberry juice
  • 1/2 cup dried cranberries

Summary

These muffins are one out of many great healthy breakfast recipes that I found in the One Medical Group cookbook 35 Quick & Healthy Breakfast Idea.

For more healthy and delicious recipes check out One Medical’s free e-book

Instructions

  1. 1Preheat oven to 400°F. Line a 12-cup muffin tin with
    paper liners
  2. 2In a medium bowl combine all dry ingredients
  3. 3In a small bowl, whisk together all wet ingredients
  4. 4Add wet to dry and mix gently just until moistened
  5. 5Fold in dried cranberries
  6. 6Divide evenly into a 12-cup muffin tin (approximately
    heaping 1/2 cup scoop per muffin)
  7. 7Bake for about 18 minutes or until a wooden
    toothpick comes out clean
  8. 8Let cool for at least 30 minutes
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