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Seedy Nut Muffins

No eggs, no butter, and only 1/4 cup brown sugar! Yes to lots of healthy seeds and nuts with a mystery guest to hold it all together. I like this one as a small meal replacement, or a very healthy snack during the day. It keeps me full for quite a few hours. They are not very sweet but that is easy to change by doubling the sugar and/or adding some stevia drops.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 2 tbsp psyllium husk or ground chia seeds
  • 1 1/2 cup(s) pineapple juice or apple
  • 1/2 cup(s) raw almonds
  • 1/2 cup(s) walnuts hazelnuts or Brazil nuts
  • 1/2 cup(s) shelled raw sunflower seeds
  • 1/2 cup(s) flax seed
  • 1/2 cup(s) pumpkin seeds
  • 1 1/2 tsp sea salt
  • 1/2 cup(s) shredded coconut
  • 3 tbsp coconut oil
  • 1 cup(s) raisins
  • 2 tsp almond extract
  • 1/4 cup(s) cinnamon
  • 1/4 cup(s) brown sugar or add 10-20 drops liquid stevia

Method
 

  1. Preheat oven to 350 degrees. Mix psyllium husk with juice in a small dish and set aside.
  2. Grind almonds as fine as possible in blender, but coarsely chop walnuts, sunflower, flax and pumpkin seeds in food processor, or in small batches in a blender. Add all to mixing bowl.
  3. Add all other ingredients including psyllium husk/pineapple juice mixture. Mix to combine.
  4. Fill paper lined muffin tin cups with batter, smooth tops with fingers, and bake for 35-40 minutes. Stone Ranch Best Version:
  5. Replace psyllium husk with an egg.
  6. Use golden raisins.
  7. Replace walnuts with date pieces
  8. Replace pineapple juice with cranberrry grape juice.
  9. Omit cinnamon and brown sugara.
  10. Keep pumpkin seeds whole. OTL 2014