These muffins make the perfect lunchbox snack. They’re nut-free and packed with vegetables and nutrient-dense flours. For this recipe, I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend to use in dishes like this. Roasted pumpkin also freezes very well and can then be used later.
Makes: 6 muffins
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Servings
Makes: 6 muffins
Prep time
Cook time
Recipe
Ingredients
- 250g roasted pumpkin
- 2 eggs
- ½ tsp sea salt
- 1 clove garlic, crushed
- ½ red onion, finely diced
- 100g spelt flour
- 75g buckwheat flour
- 5g baking powder
- 80g goat cheese
- 2 tbsp pepitas
Method
- Preheat oven to 180°C. Line 6-hole muffin tray with baking paper or muffin wrappers.
- Add roasted pumpkin to bowl and mash with fork. Add eggs, salt and garlic and mix until well combined. Add red onion, spelt flour, buckwheat flour and baking powder. Mix together until just combined, being careful not to over-mix.
- Divide mixture between 6 muffin cases and top with some goat cheese and a sprinkle of pepitas.
- Bake for 30 mins.
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