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From Chef:
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.
INGREDIENTS
* = good source of fiber
1 ½ cups whole wheat flour *
½ cup ground flaxseed *
1 ½ tsp. aluminum-free baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé *
1 large egg
¼ cup whole milk
¼ cup water
1 tbsp. vanilla
1/3 cup virgin coconut oil
½ cup raisins *
½ cup walnuts *
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1st Keep
 Whitney
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