Seeds are a superfood!
Seeds are affordable, nutrient-packed and simple to incorporate into a diet.
Seeds are packed with healthy fats, protein, fiber, antioxidants, essential minerals and vitamins. They're a single type of food that can elevate nutritional value of any meal, with just a single tablespoon of seeds added in or sprinkled on top; they're extremely nutrient dense.
Seeds contain compound called the lignans, especially flax and pumpkin seeds, which has been shown to lower cholesterol, promote weight loss, balance hormones naturally and decrease the risk of certain cancers.
These Seed Muffins can be made with any type of seeds you have on hand or if you're following seed cycling to naturally balance your hormones, consider swapping pumpkin seeds with sunflower and sesame seeds every 2 weeks. Always add flax meal and remember to be creative in the kitchen. Discover a variation of these muffins that you and your loved ones enjoy and remember to share with us in the comments.
In our house, we like these muffins sprinkle with chocolate chips on top. How about you?
Prep Time 10 minutes
Yields: 12 Servings
2 cups of oat flour (swap for almond flour to make gluten free muffins)
1/2 cup rolled oats (swap for almond flour to make gluten free muffins)
1.5 tsp of baking powder
1 tsp baking soda
3 tbsp of sesame seeds or pumpkin seeds or sunflower seeds (pick one)
3 tbsp ground flaxseeds (flax meal)
1 tbsp ground cinnamon
1/2 tsp salt
2 overripe bananas
2 tsp apple cider vinegar
1/4 cup of olive oil
1 1/4 cup of unsweetened plant based milk (almond milk)
3 tbsp of maple syrup
Preheat the oven to 400F.
Line 12 cups of a muffin tin with reusable muffin cups and set aside.
Mix flour, rolled oats, baking powder, baking soda, seeds, flax meal, cinnamon and salt in a large bowl.
In a separate bowl using a fork, mash up overripe bananas.
Mix mashed-up bananas, apple cider vinegar, olive oil, milk and maple syrup.
Pour into larger bowl with dry ingredients and stir until well incorporated. If the batter is too thick, add a little more milk.
Divide the batter into the prepared muffin cups.
Bake for approx. 22-25min, or until golden.
Transfer the muffins to a wire rack and let cool at room temperature before serving.
The seed muffins will keep in an airtight container refrigerated for up to 3 days and frozen for up to a month.
Enjoy for breakfast or as a nutritious snack.