As you may or may not know, I have four kids, two of whom are co-nursing and an athletic husband. Between the six of us we eat a tremendous amount of food. Our days are best when there are homemade snacks ready to grab. These muffins are an all around favorite. They are plant based, wheat and refined sugar free.
This recipe makes 3 dozen muffins. They freeze nicely and are great for picnics or long drive snacks.
Ingredients:
- 3 flax eggs (3 Tbsp flaxseed meal mixed with 7 Tbsp water)
- 1 15 oz can pumpkin puree
- 3 c nut milk
- 3 Tbsp lemon juice
- 1 c maple syrup
- 1 dropper full stevia
- 6 Tbsp avocado oil
- 3 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 3 tsp pumpkin spice
- 2.25 c oat flour
- 2.25 c whole spelt flour
- 1 c non dairy chocolate chips
Method:
- Mix flax meal and water together and let sit while you mix all other ingredients together.
- Stir in flax egg.
- Oil and lightly flour muffin pan.
- Bake at 350 for 17 minutes.
Enjoy ♡
