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Pumpkin Muffins

October 11, 2017

Vegan Pumpkin Muffins with Sacha Inchi Powder 





10 min Prep Time

20 min Cook Time

30 min Total Time





1 tablespoon flaxseed meal

1/2 cup pumpkin puree

6 tablespoons brown sugar

2 tablespoons canola oil

1/2 teaspoon vanilla extract

1 teaspoon pumpkin spice

1/2 cup plain flour

1/4 cup Sacha Inchi Protein Powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup pepitas (pumpkin seeds), chopped lightly






First, combine the flaxseed meal with about 2 1/2 tablespoons of water in a small bowl. Stir well, and let rest for about 5 minutes.

Preheat the oven to 350, and line 6 cups in a muffin pan with liners.

In a medium bowl, stir together the pumpkin, brown sugar, oil, vanilla extract, and pumpkin spice.

Next, stir in the flaxseed meal & water mixture.

Sprinkle the Sacha Inchi Protein Powder, flour, baking soda, salt and pepitas on top. Mix very well.

Divide the muffin mixture between all 6 cups.

Bake for 18-20 minutes, until a toothpick inserted comes out cleanly.

Store any leftovers tightly covered on the counter for up to 2 days.

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