What could be better than a blueberry muffin? A protein packed walnut pumpkin seed version that’s sweetened only with fruits!
Blueberry Walnut Pumpkin Seed Muffins
- Total Time: 45 mins
- Yield: 12 standard muffins
Ingredients
Wet Ingredients
- 6–7 pitted medjool dates
- 1 1/4 cup warm water, divided into 1/2 cup and 3/4 cup
- 1/2 cup organic whole walnuts
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
Dry Ingredients
- 1/4 cup arrowroot starch
- 1 1/4 cups almond flour
- 3/4 cups brown rice flour
Mix Ins
- 1 cup frozen organic blueberries
- 1/3 cup Go Raw Pumpkin Seeds, Sea Salt
Instructions
- Preheat the oven to 350 F.
- Soak dates in 1/2 cup of warm water for about 5 mins.
- Blend the dates, remaining water, walnuts, lemon juice, and vanilla until smooth.
- Add baking soda and salt. Quickly blend just to combine. Set aside.
- In a medium mixing bowl combine dry ingredients and mix together.
- Slowly pour in and mix date/nut water mixture until completely mixed with dry ingredients. You will have a thick but fluffy moist batter.
- Mix in the pumpkin seeds, stir gently.
- Gently fold in frozen blueberries, mix just to combine and spread berries throughout the batter.
- Divide the batter into 12 silicone muffin cups or muffin tin, level with the top of the cup. Smooth the tops if there are any peaks.
- Bake for 35 minutes at 350 F. Toothpick test, should be clean when pulled out
- Remove from the oven. Let cool in muffin cups for 10 – 15 minutes before removing.
- Store refrigerated in airtight container for up to a week.
- Prep Time: 10 mins
- Cook Time: 35 mins
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