This is another easy, quick and nutritious #NBnutrition recipe. Simplicity truly is key when it comes to cooking and baking. These muffins are not only ridiculously easy to make, they are nutrient rich as well as they are high in healthy fats, protein, are super high in fibre (I’m all about the fibre and healthy digestion). You can enjoy them as they are, or cut them in half and toast them, and if your heart desires top them with either a little butter, peanut butter and/or banana for a healthy snack.
Oh, and another bonus, they are also GF, DF, sugar free, vegan and paleo friendly!
2 tbsp psyllium husk
1.5 cups water
1 cup whole flaxseeds
1 cup sunflower seeds
1 cup pumpkin seeds
¼ cup melted coconut oil or olive oil
1 tsp sea salt
½ cup raisins
. Pre-heat oven to 180°C and line a muffin tin with muffin holders, or line a bread loaf tin with baking paper.
In a small bowl add psyllium husk into water, stir and set aside for 5 mintues.
Add flaxseeds into a food processor and grind into a flour like consistency. Add flour to a large mixing bowl.
Add sunflower seeds and pumpkin seeds into a food processor and pulse a few times, but do not grind into a flour. Add seeds into the large mixing bowl.
Add oil, sea salt and the psyllium husk mixture into the mixing bowl. Mix all ingredients together until well combined.
Spoon mixture into the muffin holders/loaf tin and bake for 45-50 minutes.
One cooked and a skewer comes out clean, allow to cool. Store in the fridge for 1 week or freeze.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©