
21 Jul Pumpkin Muffins
Posted at 18:48h
in FITTEAM Recipes
Prep Time: 40 Minutes | 12 Servings
Ingredients:
- 2 tbsp Ground Flax Seed
- 1/3 cup Water
- 1/3 cup Unsweetened Almond Milk
- 1 tsp Apple Cider Vinegar
- 1 1/2 cup Oat Flour
- 1 cup Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Sea Salt
- 1 cup Pureed Pumpkin
- 1/2 cup Maple Syrup
- 2 tbsp Coconut Oil (melted)
- 1/2 cup Walnuts (roughly chopped)
Directions:
- Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
- In a small bowl mix the ground flax seed with water and set aside. In another small bowl add the almond milk and apple cider vinegar and set aside.
- In a medium-sized bowl add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. Whisk to combine. In a separate large bowl add the pureed pumpkin, maple syrup, coconut oil, almond milk mixture and flax mixture. Whisk until combined.
- Add the dry ingredients to the wet and stir to combine. Fold in the chopped walnuts. Fill each muffin liner about 3/4 full and place in the oven to bake for 30 minutes.
- Remove from oven and let cool before serving or storing. Enjoy!
Notes:
- Leftovers: Store in an airtight container in the fridge for up to five days. Place in an airtight freezer bag for up to two months.
- Serving Size: One serving is equal to one muffin.
- No Walnuts: Use chocolate chips instead of walnuts.
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Nutrition: (Amount Per Serving)
- Calories = 216
- Fat = 12g
- Saturated Fat = 3g
- Trans Fat = 0g
- Carbs = 24g
- Fiber = 4g
- Sugar = 9g
- Protein = 6g
- Cholesterol = 0mg
- Sodium = 182mg
- Vitamin A = 3192IU
- Vitamin C = 1mg
- Calcium = 78mg
- Iron = 2mg