SERVES 12
These muffins are the perfect fall breakfast, though you can certainly enjoy them all year round.
1¾ CUPS WHOLE WHEAT FLOUR
¼ CUP GROUND FLAXSEED MEAL
1½ TEASPOONS BAKING SODA
1 TEASPOON GROUND CINNAMON
¼ TEASPOON GROUND NUTMEG
PINCH OF SALT
½ CUP UNSWEETENED COCONUT MILK
1 TABLESPOON APPLE CIDER VINEGAR
½ CUP PURE MAPLE SYRUP
½ CUP PUMPKIN PUREE
¼ CUP MELTED COCONUT OIL
1 TEASPOON ALMOND EXTRACT
1. Preheat oven to 375°F.
2. Insert paper liners in a 24-cup mini-muffin pan.
3. In a large bowl, whisk together the flour, flaxseed, baking soda, cinnamon, nutmeg, and salt.
4. In a small bowl, combine the coconut milk and apple cider vinegar.
5. In a separate bowl, whisk together the maple syrup, pumpkin puree, coconut oil, and almond extract.
6. Gently beat the maple syrup mixture into the dry ingredients and stir until smooth and combined.
7. Whisk in the coconut milk mixture until well combined.
8. Immediately spoon the batter into the prepared muffin pan and bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
9. Cool the muffins for about 10 minutes before serving.