NOTE: You need to have pre-made my Whole Wheat Muffin Mix Recipe in order to make this Cranberry Pumpkin Seed Muffins recipe
Pumpkin Seeds are a rich source of minerals, protein and monounsaturated fat. Their phytosterols lower cholesterol, and offer anti-inflammatory benefits.
Tart and sweet, dried cranberries are a good source of dietary fiber, proteins, carbohydrates, vitamin C and antioxidants. These help decrease the effect of free radicals in our body, which can limit the development of cancer cells.
TIP: serve Cranberry Pumpkin Seed Muffins with our healthy hot cereal for a yummy, protein and long-burning carb start to your day.
Ratings Chart: †††=advanced skill & yummy ††=regular skill & yummy †=easy & yummy
Rating † Servings 12 Prep 11 mins Oven 400° – 15-20 mins
2 1/3 cups Whole Wheat Muffin Mix Recipe
1 cup soy, almond, or cow’s milk
1 egg, beaten
1/8 cup brown sugar or raw honey
¼ cup raw organic pumpkin seeds
¼ cup unsweetened organic cranberries
Grease muffin tins with coconut oil. Put muffin mix in mixing bowl. Combine wet ingredients in small bowl. Make a well in the muffin mix, and add wet ingredients all at once. Mix lightly. Do NOT over-mix. Lumps are preferable. Lightly fold in seeds and cranberries.
Fill prepared muffin tins 2/3 full. Bake 15-20 minutes until cake tester or toothpick come out clean, and tops are golden brown.