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12Ingredients
45Minutes
250Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. flaxseed meal
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (melted, cooled)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup almond (Breeze Almondmilk Original Unsweetened)
- 1 tsp. pure vanilla extract
- 1 3/4 cups white whole wheat flour
- 1 1/4 tsp. pumpkin pie spice
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup dark chocolate chips (mini or regular—I used mini; dairy free if you’d like the muffins to be vegan)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol0mg0% |
Sodium290mg12% |
Potassium250mg7% |
Protein5g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber5g20% |
Sugars15g |
Vitamin A80% |
Vitamin C2% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Shea 5 years ago
Great breakfast muffin! Not super sweet, so I was glad I followed the recipe’s suggestion and added extra chocolate chips on top before baking. Love the trick of using flax seed meal as an egg replacement, too.