Pumpkin Seed Butter Muffins

I wanted to make a muffin recipe that didn't include nuts in it so it was school-lunch friendly, but one that also had some protein to aid in satiety. Pumpkin seed butter is on the expensive side (about $6.00 for 250g here in Ontario), but luckily, a little goes a long way. Each muffin contains 1 tsp of it, which adds 1.7g of protein and 5% of the daily recommended iron intake.

Makes 12


1 cup oats
1/2 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 cup pumpkin seed butter
1/4 cup pure maple syrup
1 banana, very ripe
1 cup pumpkin puree (not pumpkin pie filling)
2 eggs
1/3 cup chocolate chips
Canola oil or coconut oil spray, for greasing


Preheat oven to 325°F. Grease a muffin pan with canola oil spray.

In a large bowl, combine oats, whole wheat flour, salt, baking soda, baking powder, cinnamon and nutmeg. Mix until uniform.

In a second large bowl, add pumpkin seed butter and maple syrup. Mix together with a fork. Add banana and pumpkin puree to bowl and mash together. Add eggs and mix in with the fork.

Pour wet ingredients into dry and fold together until combined. Add chocolate chips and fold mixture again. Scoop batter evenly into muffin pan.

Bake for 18 minutes, or until muffin tops are firm. Allow to cool for 5 minutes, then remove muffins from pan and transfer to cooling rack.


Calories 141
Fat 4.9g
Saturated fat 1.8g
Carbohydrates 20.9g
Fibre 2.3g
Sugars 8.3g
Protein 4.7g
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