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    You are in: Home / Recipes / Pumpkin Walnut and Flax Breakfast Muffins Recipe
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    Pumpkin Walnut and Flax Breakfast Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    pixieglenn's Note:

    This recipe is very healthy, good for diabetics, and filling for any teenagers! LOL My kids love to grab these on the way out the door for breakfast. While it may seem that they are high in fat, it's all heart healthy fats and chock full of omega 3's. I usually double the recipe and put some in the freezer. They defrost well. if you can't find walnut meal in your local grocery store (which you probably can't) it's easy to grind up in either a blender or coffee grinder.

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    Serves: 12



    Units: US | Metric


    1. 1
      Grind up your walnuts in a blender or coffee grinder. Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal. If you can find it in the store, then skip this step. Set aside.
    2. 2
      Mix all the wet ingredients together.
    3. 3
      Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
    4. 4
      Add the flour, walnut meal, and flax meal.
    5. 5
      Blend well.
    6. 6
      Pour into jumbo muffin tins.
    7. 7
      Bake at 350 for about 40 minutes. I would check them after 30 minutes though, depending on your oven. When a toothpick comes out clean they are done!
    8. 8
      The consistency will be a little more crumbly than other muffins, this is because of the low flour content. If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
    9. 9

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 08, 2009


      Very nice. Not very sweet, so if you're looking for sweet, add some honey to the tops. Don't be afraid to load up the muffin cups with the batter - they don't puff up or anything. Thanks for the tasty, heathful recipe!

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    • on October 19, 2008


      We really enjoyed these healthy muffins -- I made mini muffins so we ended up with lots of little muffins that are easy to freeze and take in lunch boxes. DH was very pleased with these. Thanks pixieglenn for the recipe. Made for FALL 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Walnut and Flax Breakfast Muffins

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 371.2
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 2.1 g
    Cholesterol 70.5 mg
    Sodium 534.5 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 6.1 g
    Sugars 26.3 g
    Protein 9.0 g

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