Bev's Recipe Collection

Dry Ingredients:

• 2 cups spelt flour
• 1 tsp salt
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/2 cup sucanat (or brown sugar)

Wet Ingredients:

• 1 1/4 cups pumpkin puree (canned, unsweetened)
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 Tbsp apple cider vinegar
• 1/4 cup maple syrup
• 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
• 1/3 cup applesauce
• 3 Tbsp coconut oil, melted (optional)

Directions:

Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.

*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.

From www.kblog.lunchboxbunch.com