Granola pumpkin muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 5 ml (1 tsp) ground cinnamon
• 2,5 ml (1/2 tsp) ground nutmeg
• 1 ml (1/4 tsp) all-spice or "4 spices"(that you can find at the supermarket)
• 1 ml (1/4 tsp) salt
• 2 medium eggs (90 g)
• 110 g (1/2 cup) granulated sugar
• 100 g (1/2 cup) light olive oil
• 250 g (1 cup) pumpkin purée
• 35 g (1/4 cup) pumpkin seeds
• 35 g (1/4 cup) sunflower seeds

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, combine the flour, baking powder, baking soda, spices and salt.
3. In another bowl, beat the eggs with an electric mixer, gradually add the sugar and beat until the batter is smooth. Add the oil and pumpkin purée and beat again.
4. Incorporate the dry ingredients into the batter and beat with the electric mixer until the mixture thickens, about 1 minute. With a wooden spoon, add the pumpkin seeds and sunflower seeds. Divide the batter into muffin tins lined with paper molds.
5. Bake on the middle rack for about 30 minutes, until an inserted toothpick comes out clean.
6. Unmold immediately after removing from the oven and cool on a rack.