Pumpkin-Chia Seed Muffins adapted from Mom-A-Licious by Do
Ready In: 50 mins
Yields: 12 Muffins
Ingredients
- 1 tablespoon chia seeds, ground (use a coffee or spice grinder)
- 1 cup whole wheat flour or 1 cup whole grain wheat flour
- 1⁄2 cup unbleached white flour
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 (16 ounce) can organic pumpkin puree (make sure there is only pumpkin listed on the ingredient list)
- 2 eggs
- 1⁄4 cup high-quality extra virgin olive oil
- 1 cup pure maple syrup
- 1 tablespoon vanilla
- 1⁄2 cup chopped walnuts (optional) or 1⁄2 cup pecans (optional)
- salt and pepper
Directions
- Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
- Pre-heat oven to 350°.
- Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
- Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.
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