Here’s one of my favorite recipes for muffins – kids love it, and it packs a great dose of fiber and veggies.
Ingredients
- 1 and 1/2 cups Paleo Flour or Gluten Free Baking Flour (which happens to be high fiber!)– Bob’s Mills.
- 1/2 cup flax seed
- 1 generous tbsp baking soda
- 3/4 tsp salt
- 1 generous tsp pumpkin pie spice can use combination of cinnamon and nutmeg
- 3 tsp of chia seeds soaked in 3 tsp of water for 10-15 minutes
- 1 cup milk (we use Milkadamia or almond milk in our house)
- 1 and 1/2 tsp of vanilla
- 1/3 cup of olive oil
- 1 tsp apple cider vinegar [optional 1/2 cup maple syrup or honey]
- 1/2 cup of ripe banana
- 1/2 cup of unsweetened organic canned pumpkin.
- 1/2 cup of mashed cooked (or organic canned) sweet potato
Instructions
- Preheat oven to 420 degrees.
- Mix all of your dry ingredients together.
- Mix all of the wet ingredients together well.
- Combine the wet and dry ingredients by folding them together. Do not over mix.
- Pour into a muffin tin with liners.
- Bake at 420 degrees for 20 minutes. Then turn down to 400 degrees for 20 minutes. Additional cooking time depends on your oven and ranges from 10-35 minutes. Check occasionally with a toothpick. It should come out clean.
Important! Cool for 30 minutes before removing from tin. The longer they rest, the more solid the muffins will become.
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