|Category:||Breakfast - Clean (Only natural/organic ingredients), Vegetarian|
3 c whole wheat pastry flour
4 t baking powder
1 t sea salt
1 t baking soda
1 t ground cinnamon
1/2 t grated nutmeg
1 c raw sugar or other sweetener
4 T flaxseeds
1 1/2 c water
2 1/2 c solid-pack canned pumpkin
|Directions:||Preheat oven to 350F. Mix first 7 ingredients and set aside. Blend flaxseeds and 1 c water in a blender for 1 to 2 minutes, until mixture is thick and has the consistency of beaten egg white. Add to the dry ingredients along with the pumpkin and additional 1/2 c water. Stir until just mixed.
Spoon the batter into nonstick or lightly oil-sprayed muffin tins. Bake 25 to 30 minutes, or until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 1 to 2 minutes; this facilitates removal of muffins from the pan. Remove muffins and place on a rack to cool. Store in an airtight container.