PUMPKIN MUFFINS
Forget store bought muffins. Try these fiber-rich morsels for a quick on the go breakfast. You can prepare a batch early in the week and if needed they freeze beautifully. They are easy, moist and delicious.
Makes 12-16 muffins depending on size of tins
2 cups of spelt flour
1 cup of coconut palm sugar
1 ½tsp baking soda
1 tsp of salt
1 tbsp pumpkin pie spice
1 can of organic pumpkin (15 oz)
¼cup almond milk
1/3 cup maple syrup
1/3 cup coconut oil
1 tbsp vanilla
1 cup of coconut palm sugar
1 ½tsp baking soda
1 tsp of salt
1 tbsp pumpkin pie spice
1 can of organic pumpkin (15 oz)
¼cup almond milk
1/3 cup maple syrup
1/3 cup coconut oil
1 tbsp vanilla