Pumpkin seed muffins
Ingredients
-300g peeled, diced Hokkaido pumpkin
-150g wheat flour
-50g PURYA raw protein
-1 teaspoon baking soda
-1 teaspoon baking powder
-100g applesauce
-1 ripe banana
-1tsp speculoos spice
-20g almond butter
-20g pumpkin seeds
Method
Boil the pumpkin in water for approx. 15 minutes until it get soft. Then puree and work with the remaining ingredients to form a smooth dough. If you like it a bitsweeter, you can also add a little bit of date paste. Bake the muffins in the oven at 175 ° for about 35 minutes.
