Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Looking for a new breakfast idea? These Hearty Pumpkin Muffins are sure to hit the spot and give you the energy to take on the morning!
Hearty Pumpkin Muffins
Hearty Pumpkin Muffins
Ingredients
Ingredients
- 3/4 180 cups mL almond flour
- 3/4 180 cups mL flaxseed meal
- 1 1/2 7.3935 tsp mL baking soda
- 3/4 3.69675 tsp mL sea salt
- 1 1 can pumpkin puree
- 9 dates
- 3 44.361 tbsp mL extra virgin olive oil
- 1/3 80 cups mL water
- 1/2 120 cups mL chia seeds
- 1/2 120 cups mL almonds sliced (optional)
- 1/2 120 cups mL pecans chopped (optional)
- 1/2 120 cups mL unsweetened shredded coconut
- 3/4 180 cups mL raisins
Instructions
Instructions
- Preheat oven to 315 degrees F.
- Combine almond flour, flaxseed meal, baking soda, and salt in a medium mixing bowl.
- In a blender, blend together pumpkin, dates, olive oil, and water until dates are completely blended. If you do not have a blender, you can use a food processor or hand-held mixer.
- Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), coconut flakes, and raisins.
- Pour batter into lined muffin tins, and bake for 40-45 minutes. Remove from oven and allow muffins to cool before serving.
