Muffins
Ingredients
- 1 cup (240g) pumpkin puree
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1/2 cup (70g) coconut sugar
- 3/4 cup (60g) almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp (30g) molasses (or more maple syrup)
- 2 tbsp (20g) maple syrup
- 1 cup (120g) oat flour
- 1 cup (120g) almond flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup Original Beauty Collagen
- 1/2 cup (40g) rolled oats
- 1/4 cup (35g) coconut sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp coconut oil
Preparation
Preheat the oven to 375ºF
Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup
Add dry ingredients and stir to combine
Scoop into a lined muffin pan filling each 3/4 of the way (makes 9)
Mix together streusel ingredients with a fork until moist and crumbly
Top each muffin with a generous spoonful of streusel, pressing in lightly
Bake for 20-23 minutes at 375ºF
Cool for at least 15 minutes before removing from the pan and eating