6 Seed-Filled Recipes Helping You Bake Your Way to Better Health

Seeds are a great source of essential fatty acids, vitamins, and minerals, including folate, iron, magnesium, manganese, potassium, zinc, protein, and fiber, according to Raw-Foods-Diet-Center.com. An easy way to sneak more seeds into your daily diet is by incorporating them in your baked goods. They’ll add extra flavor and great texture to your muffins, breads, cakes, and cookies while providing you with noteworthy nutrients. Bake your way to better health using these six seed-filled recipes.

Source: iStock

1. Pumpkin Bread Sandwich With a Pumpkin Seed and Cream Cheese Filling

In Food Network’s recipe, a rich cream cheese filling is sandwiched between two pieces of pumpkin-flavored bread. Not only will pumpkin seeds add terrific texture to the filling, but Livestrong says they’ll also provide you with protein, fiber, healthy fats, iron, potassium, phosphorus, magnesium, and zinc.


  • 1 teaspoon butter
  • ⅓ cup vegetable shortening
  • 1 cup light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch nutmeg
  • ⅛ teaspoon ground ginger
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ cup buttermilk
  • 1 cup toasted pecan pieces
  • 1 cup Cream Cheese Filling
  • Shaker confectioners’ sugar
  • 8 sprigs fresh mint

Pumpkin Seed and Cream Cheese Filling

  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • ¼ cup pumpkin seeds, salted and toasted

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-5-by-3-inch loaf pan with 1 teaspoon of the butter. In the bowl of an electric mixer, combine the shortening and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the eggs, one at a time, to the creamed mixture and mix until incorporated. Add the pumpkin purée and mix until smooth.

Add the sifted flour mixture, about ½ cup at a time, alternately with the buttermilk until all is incorporated and the batter is smooth. Fold in the pecans. Pour into the prepared pan and bake for 55 to 60 minutes or until golden brown, and when a knife inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving. Slice the bread into ½-inch slices. Spread some of the cream cheese frosting between 2 slices and form a sandwich.

Slice in half diagonally and place against each other on a serving plate. Garnish with confectioners’ sugar and a sprig of fresh mint. For the filling, with an electric mixer in a medium mixing bowl, cream the butter and cream cheese until smooth. Add the confectioners’ sugar, about ½ cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pumpkin seeds.

Source: iStock

2. Blueberry Oatmeal Chia Seed Muffins

The Dr. Oz Show blog explains that chia seeds are filled with fiber, omega-3 fatty acids, and calcium. AllRecipes.com takes full advantage of chia seeds’ many benefits by using them to create healthy blueberry muffins. Bursting with berries and hearty ingredients, these muffins are a great addition to your breakfast table!


  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup rolled oats
  • ½ cup chia seeds
  • 1 cup orange juice
  • ½ cup applesauce
  • ½ cup cooking oil
  • 2 eggs, beaten
  • 2 cups blueberries
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon

Directions: Preheat oven to 375 degrees Fahrenheit. Grease 24 muffin cups or line with paper liners. Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds. Mix together orange juice, applesauce, oil, and eggs in a bowl.

Stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling ¾ full. Mix brown sugar and cinnamon together in a bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Source: iStock

3. Flaxseed Honey Cookies

Food.com’s Flaxseed Honey Cookies are sweet, crunchy, and filled with good-for-you ingredients, including honey, whole-wheat flour, flax seeds, and oats. WebMD states that flaxseeds are a good source of omega-3 fatty acids, fiber, and lignans, which may lower your cancer risk.


  • ¾ cup butter or ¾ cup oil
  • ¾ cup brown sugar, packed
  • 1 egg
  • ½ cup honey or molasses
  • 2 cups whole-wheat flour
  • ½ cup white flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons flaxseeds
  • ⅓ cup oats

Directions: Cream together butter and brown sugar. Stir in egg and honey, and mix well. Fold in dry ingredients and mix. Cover with a towel and chill for about 2 hours. Preheat oven to 350 degrees Fahrenheit. Make dough into small balls. Place on lightly greased cookie sheet. Bake for about 9 minutes. Remove and let cool on flat surface or wire rack.

Source: iStock

4. Sesame Pound Cake

Taste of Home’s Sesame Pound Cake is light, simple, and satisfying. Prevent Disease notes that sesame seeds contain manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, and dietary fiber. The recipe yields 8 to 10 servings.


  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • ⅓ cup sesame seeds, toasted, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Fresh fruit, optional

Directions: Preheat oven to 325 degrees Fahrenheit. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine milk, vanilla, and lemon peel; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder, and salt.

Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition. Pour into a greased and floured 9-by-5-inch loaf pan. Sprinkle with reserved sesame seeds. Bake at 325 degrees for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with fruit if desired.

Source: iStock

5. Sunflower Seed Apple Muffins

Spices, apples, and sunflower seeds create warm and toasty muffins that are packed with health benefits. Teaspoon of Spice’s recipe yields 18 muffins. According to Care2, sunflower seeds are a good source of magnesium, copper, vitamin E, antioxidants, and selenium.


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ⅓ cup sugar
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 2 cups shredded, unpeeled apples (about 3 medium)
  • ½ cup roasted, unsalted sunflower seeds
  • ½ cup natural, no-sugar added applesauce
  • ⅓ cup canola oil
  • ¼ cup 1% milk
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Line muffin tins with 18 paper muffin cups, or spray with nonstick cooking spray. Put dry ingredients in a large bowl and stir. Shred apples; add apples and seeds to dry ingredients; stir.

Measure wet ingredients in another bowl, and stir. Pour wet ingredients into dry ingredients and stir until ingredients are just moistened. Place even amounts of dough in 18 muffin cups. Bake 20 minutes or until toothpick inserted in center of muffin comes clean. Remove from pan and cool on wire rack.

Source: iStock

6. Guilt-Free Chocolaty Hemp Seed Cupcakes

Filled with omega-3 fatty acids, fiber, and protein, hemp seeds play a role in your heart, skin, and hair health, and can help lower your cholesterol levels, explains Best Health. Talia Fuhrman uses the nutrient-rich seeds to create Guilt-Free Chocolaty Hemp Seed Cupcakes, a rich, decadent dessert dish that’s chock-full of healthy ingredients.


  • 1 cup oat flour
  • ½ cup whole-wheat flour
  • ½ tablespoon baking powder
  • 1 cup hemp seeds
  • 1 cup unsweetened vanilla hemp milk
  • 1 cup filtered water
  • ½ cup cocoa powder
  • 3 heaping tablespoons ground chia seeds or flax seeds
  • ½ teaspoon zero-calorie sweetener (optional)
  • 10 medjool dates, pitted
  • Handful walnut pieces (optional)
  • 2 ounces of unsweetened or semisweet baking dark chocolate bar (optional)

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine oat flour, whole-wheat flour, and baking powder. Put the bowl aside. In a blender, combine the rest of the ingredients, except for walnut pieces and dark chocolate, if using. Blend thoroughly and add the blended mixture to the dry mixture. Stir thoroughly. Place a few tablespoons’ worth of batter into paper muffin cups and bake them in a muffin pan for about 20 minutes.

You will know they are done when the top of the muffin is no longer soft when a fork is inserted. If using unsweetened or semisweet dark chocolate drizzle, once the cupcakes are finished baking, heat the baking dark chocolate in the microwave for 1 minute, stir, and then heat for another 45 seconds in order to completely melt it. Stir the melted chocolate with a small spoon; drizzle a bit of chocolate on top of each cupcake. The chocolate drizzle will dry in 10 to 15 minutes. Enjoy!

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