Pumpkin Seed Flour Muffins

Yesterday I bought pumpkin seed flour for the first time. Before that, I had no clue it even existed! πŸ˜±Β πŸ˜†Β But knowing that there are tons of different flours like coconut flour, almond flour, oat flour, I wasn’t at all surprised that there is also pumpkin seed flour. After all, you can make flour from any type of nuts or seeds.


The flour I used for this recipe is store bought, but you can also make this flour yourself at home. Just grind pumpkin seeds in a coffee grinder or blender until they turn to a powder. What caught my attention the most is that this flour, thanks to the pumpkin seeds, has a vibrant green color.. unlike other flours, which are usually brown or white 😜


These yummy gluten-free muffins are light, fluffy and moist. They make the perfect breakfast or tea-time snack!




  • 2 small bananas (mashed)
  • 4 eggs
  • 5 tablespoons flavorless oil
  • 6 tablespoons brown sugar
  • Β½ teaspoon ground ginger
  • Β½ teaspoon cinnamon
  • pinch of salt
  • Β½ teaspoon baking soda
  • Β½ cup pumpkin seed flour
  1. Preheat oven to 180Β°C/350Β°F and line a muffin tin with baking cups.
  2. Mix together the pumpkin seed flour, baking soda, salt, cinnamon and ginger.
  3. In a seperate bowl, whisk together the bananas, eggs, oil and brown sugar.
  4. Add the dry ingredients to the wet ingredients and incoorporate everything well.
  5. Evenly divide the batter between the muffin cups.
  6. Bake for about 15-20 minutes or until a toothpick comes out clean.

7 responses to “Pumpkin Seed Flour Muffins

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