High fibre, healthy fat, pumpkin deliciousness! And my kids LOVE them (Mom win).
Makes 24
Dry:
2 1/2C whole spelt flour (or whole wheat)
1C hemp hearts
1 1/2C ground flax
2T cinnamon (or pumpkin pie spice)
2T baking powder
2t baking soda
3/4C mini chocolate chips
Wet:
2C unsweetened coconut milk
2T apple cider vinegar
2C pumpkin purée
1C brown sugar
2T chia seeds
1C rolled oats
Preheat the oven to 400F and spray your muffin tins with coconut oil.
Mix wet ingredients in a big bowl. I know the vinegar sounds weird…you’re making vegan buttermilk, trust me! Whisk together. In the same bowl add in dry ingredients and mix well. I know I’m breaking the baking rules (but I’m a lazy baker/ rule breaker). They turn out just fine!
Spoon into muffin tins and bake for 20-25 minutes or until done. Let them cool in the tins slightly (again, lazy)…and serve. Voila!