Power-Packed Pumpkin Muffins

Makes about 18 muffins
 

Ingredients:

 
Dry ingredients
 

• 1 1/3 C whole wheat flour (or buckwheat to be gluten free)
• 1 C brown rice flour
• 1C quinoa flour
• 1 1/2 t. sea salt
• 2 t. baking soda
• 1 t. cinnamon
• 1/2 t. aluminum-free baking powder
• 1 t. ground cloves
• 1/4 C ground flax seed or chia seed

Wet ingredients

• 2/3 C coconut oil
• 1 lb. can organic pumpkin
• 2 C coconut palm sugar
• 4 eggs
• 2/3 C water

Directions:

1. Mix dry ingredients and set aside.
2. Mix wet ingredients and add to dry mixture until well-blended.
3. Add 1/2 C finely chopped walnuts and dried cranberries or cherries as desired.
4. Bake at 350°F for about 18- 22 minutes or until toothpick inserted in middle comes out clean.