Ingredients for Flax And Pumpkin Muffins
- 1 1/2 cups whole wheat flour
- Quinoa Flour
- Flax Seed Meal
- Baking Powder
- Sugar
- 1 teaspoon ground cinnamon
- Egg
- Light Sesame Oil
- Applesauce
- Pumpkin Puree
- Hemp Milk
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How to Make Flax And Pumpkin Muffins
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flaxseed meal, pumpkin puree, eggs, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped pecans or walnuts (optional).
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
5g
Carbs
5g
