Ingredients
- 135g wholemeal spelt flour
- 2 tbsp of linwoods flaxseed+ 6 tbsp (approx 90ml) water
- 75g of maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/4 tspbaking soda
- 1/4 tsp salt
- 80ml of walnut oil (or coconut oil, or melted butter)
- 1 tsp vanilla essence
- 200g pumpkin purée
- 60g dark chocolate, chopped
Instructions
- Preheat the oven to180c degrees.
- Line a muffin tray with cases.
- Combine the flaxseed and water in a small bowl and set aside for 5 minutes until it forms a gel.
- Combine the flour, cinnamon, nutmeg, baking powder, salt, and baking powder in a bowl.
- Whisk the flaxseed mixture, oil, maple syrup and vanilla in a separate bowl.
- Pour the wet mixture into the dry mixture. Add the pumpkin puree and stir until combined. Add the chocolate chips at the end and give one final stir.
- Pour the mixture into the muffin cases and bake for 25 minutes until golden.
- Allow cool for 10-15 minutes on a wire rack.
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