Pumpkin Muffins

Ingredients:

2 Tbsp Ground Flax Seed

⅓ Cup Water

⅓ Unsweetened Almond Milk

1 tsp Apple Cider Vinegar

1 ½ Cups Oat Flour

1 Cup Almond Flour

1 Tsp Baking Soda

½ Tsp Baking Powder

1 Tsp Pumpkin Pie Spice

¼ Tsp Sea Salt

1 Cup Pureed Pumpkin

½ Cup Maple Syrup

2 Tbsps Coconut Oil (melted)

½ Cup Walnuts (roughly chopped)

Directions:

1. Preheat the oven to 350F and line a muffin tray with liners or use a silicone muffin tray.
2. In a small bowl mix the ground flaxseed with water and set aside. In another small bowl add the almond milk and apple cider vinegar and set aside.
3. In a medium-sized bowl add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. 
4. Whisk to combine. In a separate large bowl add the pureed pumpkin, maple syrup, coconut oil, almond milk mixture and flax mixture. Whisk until combined.
5. Add the dry ingredients to the wet and stir to combine. Fold in the chopped walnuts. 
6. Fill each muffin liner about 3/4 full and place in the oven to bake for 30 minutes. Remove from the oven and let cool before serving or storing. Enjoy!