Pumpkin muffins

(Makes 12)

What do you need?

  • 75g kefir of 0% Greek yoghurt
  • 60g walnuts, cut in small pieces
  • 200g pumpkin or butternut squash mash
  • ¾ banana, cut in small pieces
  • 20g dried, unsweetened, cranberries (optional)
  • 38g coconut oil, melted
  • 75g gluten free oats or buckwheat flakes, ground
  • A couple of gluten free oats or buckwheat flakes to garnish
  • 1 ¼ tsp cream of tartar
  • Pinch Himalayan salt
  • 2 heaped tsp mixed spice
  • Big pinch ground ginger
  • 38g Sukrin, sugar replacement

How do you make it?

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Mix the yoghurt, mash, banana and coconut oil with a blender or in the food processor until smooth.
  3. Add all the other ingredients to the mix, except for the oats or buckwheat flakes for garnishing, and blend until smooth and fluffy.
  4. Fill the muffin trays with the batter and bake in the oven for 25-30 minutes.
  5. Once ready take the muffins out of the oven and leave to cool in the trays for about 8 minutes. Take them out of the tray and let them cool down further on a wire rack.
  6. Can be kept in the fridge for a couple of days and freezes well.

Nutritional value per muffin

  • 1/8 lean protein
  • 1/8 vegetables
  • 1/8 fruit
  • 1/4 good fats
  • 1/6 cleansing fibre