Pumpkin Vanilla Muffins (clean eating)

Fortunately I don’t let our family fall into the trap of artificial pumpkin flavors.  We like the real deal.  So onto the bandwagon I go.  Capitalizing on the everything pumpkin. But we’re doing it the clean eating, natural way so I’ll be whipping up a new pumpkin recipe each week using what I have in my kitchen!  

This week:  Pumpkin Vanilla Mini Muffins for the kiddos (and grown ups!). 

Ingredients: 

1 c whole wheat flour

1 c quick cook oats

1 tsp cinnamon

1/2 tsp nutmeg

1/4 c flaxseed meal

1 tsp baking powder

1 pkg vanilla Shakeology (or vanilla protein)

2 tbsp chia seeds 

3/4 c vanilla unsweetened almond milk

1 egg

1 c pumpkin purée 

1/4 c honey 

1/4 c dark chocolate chips (optional)

Directions: 

Preheat oven to 350* and spray a mini muffin pan with EVOO cooking spray 

Combine dry ingredients in a large bowl and mix well.  Add wet ingredients to dry and mix thoroughly with a spatula.  Fold in chocolate chips.  Spoon into muffin cups and fill them full.  Bake for 15-20 minutes until toothpick comes out clean. Cool on wire rack for 5 minutes.  Enjoy!