Magnesium Muffins (Egg-Free and Nut-Free )

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Early on in our journey, we were searching high and low for a natural source of magnesium that our son would actually consume.  We landed on pumpkin seeds as they have some of the highest sources of magnesium found in whole food, and thus this “magnesium muffin” recipe was created.  I had to further adjust this recipe for a classroom event where a nut and egg-free variety was needed.  So why magnesium? Magnesium protects against glutamate damage, sits on the NMDA glutamate receptor, calms cells, helps to raise GABA, improves motility and can help to resolve many common health issues. Saying it is hugely important for our children, is an understatement. 

Orignial Mini*** Magnesium Muffin Recipe (contains more magnesium)

4 large eggs (room temp)
1/2 cup honey (or less)
1/3 cup coconut oil (melted)
2 cup raw hulled pumpkin seeds (GoRaw is a good brand)
3 cup steamed acorn squash, pumpkin flesh or sweet potato
1 tsp baking soda (Bobs Red Mill is a good option)
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp sea salt


1. Preheat oven to 350.
2. Steam veggies
3. In a high powered blender, blend wet ingredients and pumpkin seeds
4. Mix dry ingredients and slowly add to wet ingredient mixture. Blend until smooth.
5. Pour batter into mini*** lined muffin tins a
6. Bake at 350 until firm

Egg Free Pumpkin Mini*** Muffins

(this recipe was revised to appeal to a preschool request of egg, gluten, dairy, and nut free pumpkin muffins and is MUCH sweeter/easier on the blender but does contain a lower amount of magnesium)


1 medium banana
1 cup pumpkin flesh (Whole Foods sells boxed organic)
½ cup maple syrup or honey (honey preferred)
¼ cup oil of choice
1 cup raw hulled pumpkin seeds (GoRaw has a good option)
4 tbsp coconut flour (homemade preferred)
3 tbsp flax/chia seed mixture
1 tsp baking soda
½ tsp Himalayan salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp clove
¼ tsp ginger


Preheat oven to 325. Grind pumpkin seeds into flour like consistency. Add ground pumpkin seed to remaining dry ingredients, combine and set aside. Blend banana, pumpkin, oil and maple syrup/honey in a high powered blender such as a vitamix. Once smooth, add dry ingredients to wet and blend at a medium speed until well combined. Pour batter into mini*** lined muffin tins and bake for 30 -35 minutes. 35 min seems to be the best

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