If you’re looking for a yummy breakfast or snack option, you’re in for a treat! Our Pumpkin Buckwheat Muffins recipe is a real winner, blending awesome flavors with some serious healthiness.
Imagine sinking your teeth into warm, fluffy muffins that are both tasty and good for you. That’s exactly what these Pumpkin Buckwheat Muffins are all about.
So, why is buckwheat so special? Buckwheat is a whole-grain superfood that’s packed with fiber. Fiber is super important for our gut health and for stabilizing blood sugar which are both crucial for optimal fertility health.
Alright, get your apron on and follow along as we guide you through this baking adventure. You’re just a few steps away from muffin heaven!
What You’ll Need:
Before we embark on this culinary adventure, let’s gather our ingredients to whip up these mouthwatering muffins. Don’t worry, I’ll guide you through every step of the way. And there is a video below for my visual learners.
- 1 serving Vanilla Protein Powder, plant-based or whey (or equivalent of 20 grams protein)
- 1/2 cup pineapple, fresh, chopped (or frozen)
- 1 1/2 cups almond milk, unsweetened
- 1/3 cup kale, spines removed and chopped
- 1 tsp coconut oil, melted
- 1/2 lime, juiced
Pro Tip: If some of these ingredients aren’t readily available, don’t worry! I’ll share some useful tips and alternatives to make sure you have everything you need.
How to Make:
- Prepare the Chia Gel: Mix chia seeds and water, then let it sit for 15 minutes to form a gel-like consistency.
- Grease the Muffin Tin: Ensure your muffins don’t stick by greasing the muffin tin.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Combine the Dry Ingredients: In a roomy mixing bowl, whisk the flours together, starch, cinnamon, nutmeg, baking soda, and a pinch of salt.
- Whisk the Wet Ingredients: In a smaller bowl, whisk pumpkin, oil, maple syrup, and vanilla. Incorporate the chia gel into this mixture.
- Blend Wet and Dry: Pour the wet mixture into the dry ingredients and stir until everything is well combined.
- Fill the Muffin Cups: Fill each muffin cup about 3/4 full with the batter, and sprinkle a hint of sugar on top for that delightful golden touch.
- Bake to Perfection: Slide your muffin tin into the preheated oven and bake for approximately 25 minutes or until the muffins bounce back when touched.
- Cool and Savor: Once baked, let the muffins stand for a couple of minutes before transferring them onto a wire rack to cool completely.
Feel free to get creative with these muffins! You can experiment with different types of protein powders, try other fruit alternatives, or even swap out kale for spinach.
How to Store and Reheat (or Make Ahead):
To keep these muffins fresh and ready to enjoy, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them and simply thaw and reheat them whenever you crave a quick and nourishing snack.
What to Serve It With:
These Pumpkin Buckwheat Muffins are delish on their own, but they pair wonderfully with a dollop of Greek yogurt or a drizzle of almond butter for an extra protein kick.
Other Recipes You’ll Love:
Check out these other recipes that align with your wellness journey:
How do these muffins support fertility?
A: The combination of nutrient-rich ingredients like pumpkin and kale makes this recipe a great addition to your fertility diet plan. Pumpkin is rich in vitamins A, C, and E. These nutrients may support progesterone levels and implantation. Pumpkin is also a good source of the blood sugar-balancing mineral Potassium. Balanced blood sugar is crucial for egg quality, sperm health, ovulation, implantation, and reducing miscarriage risk. While kale is a cruciferous vegetable which means it contains indole-3-carbinol a substance shown to support estrogen balance. Kale is also an excellent source of vitamin C great for progesterone production, and rich in antioxidants to fight against oxidative stress to protect egg and sperm health which are the building blocks for your future baby.
There you have it! A yummy recipe that not only pleases your palate but also supports your fertility goals. Whip up a batch of these Pumpkin Buckwheat Muffins and savor the goodness bite by bite. Be sure to tag us on Instagram @fueling.fertilty when you try this recipe. Happy cooking, and here’s to your health and fertility!
Pumpkin Buckwheat Muffins
- 2 tbsp chia seeds
- 6 Tbs water
- coconut oil spray
- 1/2 cups buckwheat flour
- 1/2 cups brown rice flour
- 1/2 cups arrowroot starch
- 2 tsp baking soda
- 1/2 tsp salt
- 1 15 ounce can pumpkin puree
- 1/4 cups coconut oil melted
- 1/3 cups maple syrup
- 2 tsp vanilla extract
- 3 Tbs coconut sugar or other unrefined sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Stir together chia seeds and water and let stand for 15 minutes to gel.
- Grease muffin tin.
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
- In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
- Add wet to dry ingredients and stir to combine.
- Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
- Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
- Freeze leftovers.