By nirvanacakery.com
Savory Pumpkin Muffins (vegan & gluten-free)
Instructions
Prep:15minCook:35min
Wholesome gluten-free vegan moist pumpkin muffins with Hokkaido squash and fresh rosemary, thyme and sage.
Updated at: Thu, 21 Nov 2024 14:06:18 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories221.3 kcal (11%)
Total Fat14.5 g (21%)
Carbs20.5 g (8%)
Sugars2 g (2%)
Protein4.7 g (9%)
Sodium285.7 mg (14%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cupground almonds
¾ cupbrown rice flour
½ cupbuckwheat flour
or millet
¼ cuptapioca flour
1 teaspoonbaking powder
1 teaspoonbicarbonate of soda
1 teaspoonsea salt
freshly ground black pepper
to taste
3sage sprigs
picked
3rosemary sprigs
picked
5thyme sprigs
picked
0.5lemon
zest
2 tablespoonsground flaxseed
6 tablespoonswater
1 cuppumpkin puree
⅓ cupolive oil
½ cupalmond milk
plus as needed
2 teaspoonsapple cider vinegar
pumpkin seeds
to sprinkle on top
Instructions
View on nirvanacakery.com
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