Pumpkin Chia Flax Muffins

Ingredients:

• 1 ¼ cups (125g) rolled oats

• 2 cups (450g) pumpkin purée

• 1 ½ cups almond milk *or milk of choice

• ½ cup water

• ½ cup (60g) whole wheat flour

• ½ cup (50g) flaxseed meal

• 1 egg

• ¼ cup (80g) maple syrup

• ¼ cup (60g) coconut oil, melted

• 2 tbsps (30g) chia seeds

• 2 tsps (4g) ground cinnamon

• 1 tsp (5g) baking powder

• ½ tsp (2g) salt

Directions:

• Prep: Preheat your oven to 375°F. Line 24 muffin cups with paper liners.

• Oat Prep: Ground in a food processor or blender until they reach a fine, flour-like consistency *you can use already ground oats, as well :)

• Batter: In a large mixing bowl, stir together ground oats, pumpkin purée, almond milk, water, whole wheat flour, flaxseed meal, egg, maple syrup, melted coconut oil, chia seeds, cinnamon, baking powder, and salt. Let the mixture rest for about 15 minutes to allow the chia seeds and flaxseed meal to absorb some moisture and soften.

• Baking: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven until the tops are golden and spring back when lightly pressed, about 30 to 40 minutes.