9 times out of 10 I seem to be having something sweet for breakfast; whether that be a smoothie, bowl of oats, chia pudding, acai bowl, pancakes or even a cold-pressed juice. But now I’ve started experimenting with a lot more savoury breakfast options and am loving the variation and the way these new recipes are making me feel. My latest kitchen creation is a savoury muffin recipe.
Perfect for breakfast on the go or as a snack, these muffins are full of goodness and fibre. Though these muffins are savoury, the cinnamon and maple delightfully bring out the sweetness of the pumpkin and zucchini (what can I say, I’m a sweet tooth at heart). And the pepitas on top provide a delicious crunch and hit of zinc – wonderful for the health of your skin, hair, nails and immune system.
Let me know if you give this recipe a go and how you like it!
Savoury Pumpkin Zucchini Muffins
- 1 cup butternut pumpkin (or pumpkin puree)
- 1 cup grated zucchini
- 1 cup almond meal
- 1 cup buckwheat flour
- 1 tablespoon psyllium husk
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 2 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup
- ½ teaspoon celtic sea salt
- Handful of pepitas
- Preheat oven to 200 degrees Celsius. Cut the pumpkin into small chunks and bake in the oven for 45-60 minutes, until cooked through.
- Transfer pumpkin pieces to a blender and blend into a puree. Add the grated zucchini and blend until combined.
- Mix chia seeds with 6 tablespoons of filtered water and stir to combine. Let sit for 10 minutes so the consistency become gelatinous.
- In a large bowl, add the dry ingredients of the almond meal, buckwheat flour, psyllium husk, cinnamon, baking powder and salt. Stir well to combine.
- Add the liquid ingredients of the apple cider vinegar, almond milk, vanilla extract, olive oil and maple syrup. Mix well.
- Stir through the chia seeds.
- Spoon mixture into a silicone muffin tray (makes 12 muffins). Sprinkle a few pepitas on the top of each muffin.
- Bake in the oven for 25-30 minutes, until skewer poked into centre of muffin comes out clean.
- Serve as is or sliced with almond butter.
*Can be stored in an air-tight container in the fridge for a week.