Pumpkin-Chia Seed Muffins  Adapted From Mom-A-Licious By Do

• 1 tablespoon chia seeds, ground (use a coffee or spice grinder)
• 1 cup whole wheat flour or 1 cup whole grain wheat flour
• 1/2 cup unbleached white flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 (16 ounce) can organic pumpkin puree (make sure there is only pumpkin listed on the ingredient list)
• 2 eggs
• 1/4 cup high-quality extra virgin olive oil
• 1 cup pure maple syrup
• 1 tablespoon vanilla
• 1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
• salt and pepper

1. Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
2. Pre-heat oven to 350u0b0.
3. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
4. Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.

chia seeds, whole wheat flour, unbleached white flour, cinnamon, nutmeg, baking soda, salt, pumpkin puree, eggs, olive oil, maple syrup, vanilla, walnuts, salt

Taken from www.food.com/recipe/pumpkin-chia-seed-muffins-adapted-from-mom-a-licious-by-do-317005 (may not work)