Pumpkin, Maple Nut & Seed Muffins

Wet Ingredients

• 2 tbsp ground flax seeds
• 1/2 cup warm water
• 1/3 cup almond milk
• 1 tsp apple cider vinegar
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup from Canada
• 2 tbsp olive oil

Dry Ingredients

• 1 cup oat flour (1 ¼ cup oats ground in high-speed blender)
• 1/2 cup whole rolled oats
• 1 cup almond flour
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking soda
• 1/4 tsp salt

Toppings

• 1/4 cup walnuts
• 1/4 cup pumpkin seeds

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl add the flax seeds and warm water; let sit for three minutes.
3. Then add the remaining wet ingredients and stir together.
4. In a medium bowl add the dry ingredients and whisk together.
5. Add the dry ingredients to the wet ingredients and stir to combine.
6. Optional: Mix walnuts and pumpkin seeds into the batter or sprinkle on top before baking.
7. Bake in a preheated 350 degrees Fahrenheit oven for 35-40 minutes.
8. Let cool for at least 10 minutes before eating.