NEW!! Pumpkin Brownie Muffins

Serves: 6-8 people

Prep Time: 15 minutes

Cooking Time: 35 minutes

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Ingredients:

Wet Ingredients

• 2 medium ripe bananas, mashed

• 1 Tbsp chia seeds

• 2 ½ Tbsp water (for chia egg)

• ½ cup coconut sugar

• 3 Tbsp maple syrup (or agave nectar)

• ¼ cup fresh nut butter 

• 2 Tbsp avocado oil (or melted coconut oil / butter)

• ½ tsp pure vanilla extract

• 1–2 Tbsp milk (only if batter feels too thick)

Dry Ingredients

• 1 ½ tsp baking soda

• ¼ tsp sea salt

• ½ cup + 1 Tbsp cocoa powder, sifted if clumpy

• 1 heaped tbsp Nutri V Pumpkin Powder

• ¾ cup rolled oats

• 1 ¼ cup almond flour

• ¼ cup dark chocolate chips

You will also need:

• 1x muffin tray

• 1x small mixing bowl

• 2x large mixing bowl

Method:

1. Preheat the oven to 175°C and line the muffin tray.

2. In a small bowl, mix flaxseed meal + water. Let it sit for 5 minutes to thicken.

3. In a large bowl, mash bananas, then whisk in the flax egg, coconut sugar, maple syrup, nut butter, oil, and vanilla.

4. In a separate bowl, whisk together all dry ingredients (baking soda, salt, cocoa powder, Nutri V pumpkin powder, oats, almond flour).

5. Add dry ingredients to wet ingredients, stirring until just combined. Add a splash of plant milk if needed.

6. Fold in chocolate chips.

7. Pour into the prepared muffin trays and smooth the top.

8. Bake for 25–35 minutes, until a toothpick comes out mostly clean with a few moist crumbs.

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Recipe created by Clinical Nutritionist, Raquel from Radiquel