Thanks for the recipe, Gwen! Most muffins are just cake that's disguised as a breakfast item but these muffins are actually a healthy option for a snack on the go or part of a balanced meal! They are full of good fats and protein AND taste good! My kids devoured them this weekend.
What you’ll need:1.5 cups gluten free flour
1/2 tsp salt
1 tsp cinnamon
1 1/8 tsp baking soda
1 tsp vanilla
1/2 cup agave nectar (or 1/2 cupsugar or maple syrup)
3/4 can pumpkin (about 10-12 ounces)
1/3 cup applesauce
2 flax eggs (2 tbsp flax mixedwith 6 tbsp warm water, left to sit out for 5 minutes)
2-3 tbsp. peanut butter, divided
How it’s done:Begin by making your flax eggs.Mix two tbsp flax with 6 tbsp warm water in a small bowl. Set aside tobe mixed into batter later. It would also be wise to preheat your ovento 350 degrees at this time.
Mix your dry ingredients into alarge bowl – flour, salt, baking soda, cinnamon.
Mix your wet ingredients togetherin another bowl – agave nectar, pumpkin, vanilla, applesauce, and flaxeggs.
Combine the two mixtures and stiruntil smooth.
Line a cupcake pan with 10 liners.Evenly distribute half the mixture into the 10 liners. Take a dollop ofpeanut butter, place on top of batter and repeat for the remaining muffins.Evenly distribute the remainder of the mixture on top of the peanut butterdollops.
Bake at 350 degrees for 22-25 minutes.
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