2flax eggs2 tablespoons ground flax + 4 tablespoons water, stirred and thickened for 5 minutes or 2 regular eggs
1cuppumpkin puree
½cuppure maple syrupbuy in bulk
Dry:
1cupoat flour
⅓cupvegan vanilla protein powder
3teaspoonscinnamon
3teaspoonspumpkin pie spice
⅛teaspoonpink Himalayan salt
1tablespoonbaking powder
⅓cupdairy-free dark chocolate chipsplus a few more for topping if desired
Instructions
Preheat your oven to 350°F and grease 11 muffin tins with coconut oil, or use paper or silicone liners.
In a medium bowl, mix all the wet ingredients until smooth. Add in all the dry ingredients except baking powder and dark chocolate chips. Mix until smooth, then gently fold in the baking powder and dark chocolate chips until just combined.
Fill 11 muffin tins ¾ full with batter. Top with a few more dark chocolate chips if desired. Bake at 350°F for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
Allow the muffins to cool for at least 20 minutes in the tins. Carefully twist the muffins to loosen them and remove from the tins. Enjoy! Store in an airtight container on the counter for up to 5 days, in the refrigerator for up to 8 days, or freeze for up to 3 months.