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