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    Recipe: Pumpkin Raisin Flax Muffins

    These little muffins are packed with B vitamins, omega-3s, fiber, and the goodness of coconut oil! In the Fall, when pumpkin is in season, I make a dozen on a Sunday and freeze them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.
    See the recipe after the break!



    INGREDIENTS
    * = good source of fiber
    • 1 cups whole wheat flour *
    • cup ground flaxseed *
    • 1 tsp. aluminum-free baking powder
    • 1 tsp. cinnamon
    • 1 tsp. ground ginger
    • tsp. allspice
    • cup maple syrup
    • 1 cups pumpkin pure *
    • 1 large egg
    • cup whole milk
    • cup water
    • 1 tbsp. vanilla
    • 1/3 cup virgin coconut oil
    • cup raisins *
    • cup walnuts *
    PREP1. Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
    2. In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
    3. Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
    4. Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.

    For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.
    Nutrition FactsServing Size: 1 Muffin
    • Calories: 235
    • Total Fat: 12 g
    • Saturated Fat: 6 g
    • Cholesterol: 18 mg
    • Sodium: 72 mg
    • Total Carbohydrate: 31 g
    • Dietary Fiber: 5 g
    • Sugars: 14 g
    • Protein: 5 g
    Yield: 1 dozen | Prep Time: 10 min | Bake Time: 25 min

    Source: Pumpkin Raisin Flax Muffin Recipe

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