6 tbsp chia seeds or chia seed powder
1 cup water
1 15 oz can Pumpkin Puree
1/4 cup Natures Hollow Maple Syrup - (or you can use some SweetLeaf Stevia Powder)
1/2 tsp vanilla extract
1 tsp lemon juice
1/2 cup butter or coconut oil, melted
1/2 cup coconut flour (sifted)
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
Preheat the oven to 350 degrees.
Grind the chia in a coffee grinder (crucial step). or use the powder.
Mix the ground chia with the water.
Add the pumpkin, sweeteners, vanilla, lemon juice and coconut oil, then mix well.
Sift the the coconut flour and baking soda into the pumpkin mixture.
Add the cinnamon and nutmeg and keep stirring.
Distribute the batter evenly into lined muffin tins.
Bake for 45-50 minutes until the dough is set.
Let the muffins cool and serve with butter or homemade coconut butter.
Store in Fridge.
Makes 14 muffins. C/6, F/1.5, S/1 each