Citrus-Scented Seeded Muffins

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup semolina flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup avocado oil
• 3 tablespoons brown rice syrup
• 1/2 cup erythritol (see Note, below)
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1/2 cup combined lemon and orange juice
• 1 teaspoon pure vanilla extract
• 2/3-1 cup unsweetened almond milk
• 1 teaspoon chia seeds
• 2 teaspoons chopped sunflower seeds
• 2 teaspoons chopped pumpkin seeds

1. Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
2. Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
3. Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)

whole wheat pastry flour, flour, baking powder, baking soda, salt, avocado oil, brown rice syrup, erythritol, lemon, orange, lemon, vanilla, unsweetened almond milk, chia seeds, sunflower seeds, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/citrus-scented-seeded-muffins-352329 (may not work)