Pumpkin Muffins

Wet

2 eggs OR 2 flax eggs {2 tbs ground flax & 4 tbs of water. Mix and let stand for 5 minutes}
1 cup pumpkin puree
1/3 cup honey

Dry

1 cup oat flour
1/3 cup protein powder (I use this)
3 tsp cinnamon
3 tsp pumpkin pie spice
1/8 tsp pink Himalayan salt
1 tbs baking powder
1/3 cup dark chocolate chips

Optional:

raisins, walnuts, cranberries

Preheat the oven to 350 degrees. Grease a muffin tin, add paper liners, or use a silicone muffin tin.
In a medium bowl, add all dry ingredients except baking powder and chocolate chips.
In another bowl, mix together wet ingredients. Add dry ingredients and mix until just combined.
Gently fold in baking powder, chocolate chips, and all other add-ins.
Scoop into a muffin tin.
Bake for 18 minutes or until a toothpick comes out with minimal crumbs.
Enjoy!

We love having this as a fall treat. The original recipe I adapted slightly came from secretlyhealthyhome so please make sure you check it out there and the other recipes.

Note:

We use flax eggs because we recently did a gut test on our oldest daughter. It came back that she has a sensitivity to eggs, both egg white and egg yolk. Eggs are one of the most nutrient dense foods we have access to. If you do no have an intolerance and a belief system that allows you, use the eggs.

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