Pumpkin, Maple Nut & Seed Muffins
Print RecipeIngredients
- Wet
- 2 tablespoons ground flax seeds
- ½ cup warm water
- 1/3 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup pumpkin puree
- 1/2 cup Maple Syrup From Canada
- 2 tablespoons olive oil
- Dry
- 1 cup oat flour 1 ¼ cup oats ground in high-speed blender
- 1/2 cup whole rolled oats
- 1 cup almond flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1/4 teaspoon salt
- Toppings
- ¼ cup walnuts
- ¼ cup pumpkin seeds
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl add the flax seeds and warm water; let sit for three minutes.
- Then add the remaining wet ingredients and stir together.
- In a medium bowl add the dry ingredients and whisk together.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Optional: Mix walnuts and pumpkin seeds into the batter or sprinkle on top before baking.
- Bake in a preheated 350 degrees Fahrenheit oven for 35-40 minutes.
- Let cool for at least 10 minutes before eating.