PUMPKIN MUFFINS

Ingredients

• 100 g Oat flour
• 30 g Chickpea flour
• 12 g Hemp Yeah!, plant protein blend, vanilla
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 120 g Pumpkin puree, 100% pure, canned
• 40 g Applesauce, unsweetened
• 130 g Almond milk, unsweetened
• 45 g Dark chocolate, 60-69%
• 1/2 tsp Stevia powder
• 1/4 tsp Sea salt
• 1 tsp Vanilla extract

Method

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, mix all of the dry ingredients together.
3. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well. Don’t overmix.
4. Gently fold in the chocolate chips
5. Add batter by the large spoonful to lined 12 cup muffin tin, filling just to the rim.
6. Bake for 22 to 24 minutes
7. To test for doneness, stick a toothpick in the center and it should come out clean.
8. Let muffins cool a few minutes, move to wire rack.
9. Enjoy.