Pumpkin Chocolate Chip Muffins
(Egg free, dairy free, soy free, gluten free, nut free)
1 3/4 cup flour
1/4 cup collagen powder
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup of pureed pumpkin (BPA free canned or fresh)
1 cup of almond milk
1/4 cup maple syrup (or honey)
2 chia eggs (see notes)*
Dark chocolate chips (for topping)
Preheat oven to 350F
Line muffin tray with parchment muffin liners.
Prepare chia eggs and set aside (see notes).
Mix all dry ingredients together in a large mixing bowl.
Using a whisk, combine wet ingredients with dry ingredients and mix well. The batter should be thick.
Fill muffin liners 3/4 of the way. Sprinkle some dark chocolate chips on top.
Bake for 25 minutes.
Allow the muffins to cool before serving.
Makes 12 large muffins.
2 chia eggs = 2 tablespoons of chia seeds + 5 tablespoons of water.
mix in a separate mini bowl and set aside for 5 minutes, allowing the chia seeds to gel.
*If eggs are well tolerated, you may replace this recipe with 1 pastured egg instead of the chia eggs.
*Always use organic and natural ingredients whenever possible.