Migraine Muffins

By draingal

Directions for Freezing:

Wrap extra muffins individually in aluminum foil or place them in a freezer bag. Freeze for up to two months. For the best results, freeze freshly baked muffins as soon as they have cooled to room temperature.

Ingredients

• 3/4 cup whole wheat pastry flour (may substitute standard whole wheat flour)
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup chia seeds
• 1/4 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 2 tsp pumpkin pie spice
• 1 large egg
• 2 tbsp canola oil
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup canned 100% pure pumpkin puree
• 3/4 cup skim milk
• 1/3 cup raw, unsalted, hulled pumpkin seed kernels (pepitas)

Preparation

Step 1

Preheat oven to 375°F. Coat a standard 12-cup muffin pan with oil spray. (If you choose to use muffin liners, use foil liners misted with oil spray to prevent the muffins from sticking to the liners.)
In a large mixing bowl, whisk together the flours, oats, chia seeds, sugar, baking powder, baking soda, salt and pumpkin pie spice.
In medium mixing bowl, whisk together the egg, oil, maple syrup and vanilla. Add the pumpkin and milk, and whisk to combine.
Pour the wet ingredients over the dry ingredients, and using a rubber spatula, gently fold the ingredients together until just combined. You can leave a few lumps in the batter. Stir in most of the pumpkin seeds, leaving behind a few tablespoons to sprinkle on top.
Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with the remaining pumpkin seeds.
Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely in the muffin pan before handling.