Earthy Pumpkin Seed Muffin
Nutritional facts / muffin
Makes 12 muffins
- 30g brown rice protein
- 120g rolled oats
- 9g egg replacer
- 60g ground walnut
- 30g stevia
- 20g pumpkin seeds
1, Preheat the oven to 180 degrees.
2, Use a dash of olive oil or coconut oil to grease your muffin tray. Set aside.
3, Combine all ingredients (except the pumpkin seeds) and add enough water to make a slightly runny batter. You don’t want it to be too runny at all but you should be able to place it on your muffin tray easily from your spatula.
4, Fill your tray up with the batter then top it up with the pumpkin seeds. If you don’t want your seeds to be too roasted, you can add them to your muffins when they’re half baked.
5, Bake them for 15-20 mins all together.
6, Enjoy :)