Pumpkin Chia Muffins
(not the quickest, but super healthy and if you make a bunch you can freeze them. Once made, grab and go, doesn't get better than that!)
By: Lindsay Ake
1-1/2 c whole wheat pastry flour
1 Tbsp chia seeds, ground
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
15 oz pumpkin (pureed)
1/4 c canola oil
2 Tbsp agave nectar (or whatever sweetener you want)
1/4 c water or sugar free apple juice (I juice whole apples for this)
1 Tbsp pure vanilla extract
3/4 c walnuts (chopped)
1 c apple, coarsely grated, peeled firm packed
Heat oven to 350 degrees. Combine 1st six ingredients in large bowl. Mix well.
In separate bowl, combine pumpkin, oil, agave, apple juice (or water) & vanilla; mix well. Add this mixture to dry ingred., stirring just until dry ingred. are combined.
Fold in walnuts and apple. Spoon into lined muffin tins until almost full. Bake 30-35 min or until wooden pick comes out clean. Cool 10 min.