Flax, Pumpkin & Choc Chip Muffins October 17, 2017 0 Share No Comments on Flax, Pumpkin & Choc Chip Muffins Flax, Pumpkin & Choc Chip Muffins 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.