Pumpkin Apple Flaxseed Muffins

May 17, 2013
1 min read
Pumpkin Apple Flaxseed Muffins
Serves 12
Gluten is the protein found in wheat, barley and rye. More and more people are being diagnosed with gluten sensitivity. This is a delicious gluten-free dessert.
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1/2 cup pumpkin puree
  2. 2 large eggs
  3. 1/3 cup maple syrup or honey
  4. 2 Tbsp. melted coconut oil
  5. 3 Tbsp. apple sauce
  6. 1 diced apple, leave skin if desired
  7. 2 cups blanched almond flour
  8. 1/2 cup flaxmeal (golden flax meal works great)
  9. 1/2 tsp. baking soda
  10. 1/4 tsp. salt
  11. 1 Tbsp. ground cinnamon
  12. 1/8 tsp. ground nutmeg
  13. 1/4 tsp. ground ginger
  14. 1/4 tsp. ground cloves
  15. 1/4 cup of walnuts
Instructions
  1. Preheat oven to 350F. Spray 12 cup muffin tin with cooking spray. In a large mixing bowl, combine eggs, pumpkin, maple syrup, coconut oil, and applesauce. Add diced apple. In a separate bowl, combine almond flour, flaxmeal, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients. Mix until combined and there are no obvious lumps. Add nuts. Spoon the batter into the muffin tin (it will be thick). Distrubute until all 12 tins are equally full (about 2/3-3/4 of the tin will be full). Smooth down the tops. Bake for 30-36 or until golden brown and cooked through. The toothpick trick does not work so well, so check doneness by removing one and cutting in half. Cook on a rack . Freeze leftovers if you have any!
Adapted from The Dr Yum Project
Adapted from The Dr Yum Project
Health Journal https://www.thehealthjournals.com/