Pumpkin Flax Muffins
It's October, so 'tis the season for all things pumpkin! This recipe incorporates a nice serving of ground flax seed, which is a great source of soluble fiber and phytoestrogenic lignans. Enjoy!
- ⅓ cup extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup milk of choice
- 1 teaspoon baking soda
- ½ baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1½ cups of regular whole wheat flour (can also use all purpose GF flour)
- ¼ cup of ground flax seed
- ⅓ cup old-fashioned oats
- ⅓ cup of pumpkin seeds
Preheat over to 350F.
- Mix the oil and maple syrup together with a whisk. Add eggs, pumpkin purée, milk, baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add flour, ground flax, oats and pumpkin seeds to the mixture. Mix until just combined.
- Add your options - nuts, chocolate chips, raisins, etc.
- Bake for 25 minutes.
- Allow to cook for 5-10 minutes before transferringto a cooling rack.