Ingredients:

  • 1 cup organic, pure Pumpkin Puree
  • 3 T ground Flaxseed soaked in ½ cup water (vegan substitute for egg)*
  • ¾ cup unsweetened Almond Milk
  • 2 T Olive Oil
  • ½ cup pure Maple Syrup
  • 1 cup Almond Flour
  • ¼ cup Coconut Flour
  • 1 T Aluminum-free Baking Powder
  • 1/2 t Himalayan Sea Salt
  • 1T Pumpkin Pie Spice
  • 1t ground Turmeric
  • 1t Cinnamon

Directions:

  • Preheat oven to 400 F
  • In a large bowl combine pumpkin, flaxseed, almond milk, olive oil and maple syrup, mix until smooth (batter will be very thick)
  • In a separate bowl combine all the dry ingredients and then add to the wet batter and stir until combined
  • Spray muffin (or mini-muffin) tin with coconut oil, using a soup ladle pour batter into muffin tray to 2/3 full
  • Bake approximately 30 minutes or until toothpick inserted into center comes out clean.
  • Cool on a wire baking rack and enjoy. They can be sealed and stored for a few days or frozen.

Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

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