Seed Cycling Pumpkin Muffins (GF)

Postpartum hormones are nothing something to mess around with and anyway I can possibly combat it, I’ll do it. So seed cycling has been something that I’ve been wanting to try so I thought why not do it by creating something I love and have it available in a snack form.

First, WHAT IS SEED CYCLING?

Health experts suggest, “Seed cycling is a naturopathic remedy that is claimed to balance hormones by regulating the hormone estrogen in the first half of your menstrual cycle and the hormone progesterone in the second half.”

HOW DOES IT WORK?

“The most common method instructs women to eat 1 tablespoon each of freshly ground flax and pumpkin seeds per day for the first 13–14 days of their menstrual cycle, which is known as the follicular phase.

During the second half of their cycle, which is known as the luteal phase, seed cyclers eat 1 tablespoon each of ground sunflower and sesame seeds per day until the first day of their next period when their cycle starts again.

For menopausal and postmenopausal women without a regular menstrual cycle, it’s often recommended to use the phases of the moon as a guide to cycle dates, with day one of their cycle falling on the new moon.”

Even if your NOT seed cycling, these muffins are a treat! Full of flavor, nutrient dense, filling, fibrous and a great snack or breakfast on the go! They also contain can be made gluten free, vegan and diary free so why not try them?

Here’s your list of ingredients:

• 1 cup oats

• 1 cup almond flour

• 1 can pumpkin puree

• 1/3 cup pumpkin seeds + additional for toppings

• 2 tbsp maple syrup

• 2 ripe bananas

• 1 peeled and cored apple

• 1/4 tsp pumpkin spice

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tsp vanilla extract

• 1 egg or flax egg

• 1/3 cup almond milk

• 2 heaping tbsp coconut oil

• 1/3 cup flax seeds or ground flax

• 1/2 tsp baking soda

Directions:

I like to make things the easy way rather than in phases so I just put everything in the food processor or mixer all together at one time. Nothing fancy about this, its just easy and its my life!

1. Preheat oven to 350 degrees.

2. Combine all ingredients into food processor, blender or mixer and blend until everything is blended well.

3. Place muffin liners in muffin tray - makes 12. Pour or scoop batter into each muffin tray and fill approx 3/4 of the way full for larger muffins.

4. Top with additional pumpkin seeds. Bake at 350 for 25-30 min or until raised and golden in color while cooked all the way through. Let cool and serve. Freeze or store in fridge for best results!