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, but I struggled on how to get him to eat them…thus this “magnesium muffin” recipe was created. Using pumpkin seeds as the flour and pumpkin flesh as the base, gives new meaning to true pumpkin muffins. 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. Our son LOVED these! In fact, my husband and I still joke how every night before bed our little guy (with a speech delay/apraxia) would request, “muffin in da mornin?”. I had to further adjust the original recipe for a classroom event where a nut and egg-free variety was needed. This revised recipe can be found at the bottom of the post and is a much sweeter option, as I was trying to appeal to a few picky preschool eaters. Please keep in mind, that I am not a baker! Rather a mom trying to truly use food as medicine.
Original 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
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 or food processor, grind pumpkin seeds and dry ingredients. Once a fine flour has formed, remove from blender/food processer and set aside in a small bowl.
4. In a high powered blender or food processor, blend wet ingredients (including veggies). Once smooth, remove from blender and set aside in a large bowl and pumpkin seeds
4. Pour dry ingredients into the large bowl and combine 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
4 tbsp coconut flour (homemade preferred)
1.5 tbsp ground flax seed
1.5 tbsp chia seed
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 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