These Chia Pumpkin Muffins have become a favorite breakfast when we are on the go in the morning.
1 Tbsp ground Chia Seeds
1 1/2 cup amaranth, millet, buckwheat or quinoa flour or a mixture
2 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Baking Soda
1 tsp Stevia Powder or 3 Tbsp Honey
1/2 tsp Celtic Sea Salt
1/4 cup Coconut Oil
15 ounce canned Pumpkin
1 Tbsp Vanilla Flavoring
1/4 cup water or more until batter is right consistency, if adding a grated fruit or vegetable you will only need the 1/4 cup.
Optional Additions that I have played with:
1 cup fresh apple grated or if staying away from fruit could use zuchinni or carrot
1/4 cup pecans or walnuts if doing nuts
1/4 cup dairy soy free chocolate chips if doing sugar
Preheat to 350 degrees. Combine the chia seeds with all the dry ingredients and in a seperate bowl mix all the rest. If adding a fruit or vegetable fold it in after combining the wet and dry ingredients. Put in greased muffin tin or use papers. Bake for 30 min. or until toothpick comes out clean.
