Oat Flour Pumpkin Muffins: The Fall Breakfast You Need.

INGREDIENTS

• 1 cup organic pumpkin (I used @thrivemarket)

• 1/3 cup almond butter (@georgiagrinders)

• 1/4 + 1 tbs organic maple syrup or honey (@naturenates)

• 1 tsp vanilla extract

• 2 eggs (@vitalfarms)

• 1/4 cup organic virgin coconut oil, melted (@nutiva)

• 1 1/4 cup oat flour (@bobsredmill)

• 1 tsp pumpkin pie spice

• 1/4 tsp cinnamon

• 2 tsp hemp seeds

• 2 tsp flax meal

• 2 tsp baking powder

• Optional: 2-3 scoops @vitalproteinscollagen peptides

• Toppings: Sea salt (@maldonsalt) or dark choc chips (@enjoylifefoods)

DIRECTIONS

1. Preheat oven to 350 degrees

2. Combine all wet ingredients in a mixing bowl then slowly add in all of the dry. Mix batter to a smooth consistency. Be sure the coconut oil is melted but not hot, because it will cook the egg!

3. Line cupcake sheet with cupcake liners and fill almost to the top.

4. Add toppings of choice and place in the oven.

5. Bake 20-25 mins, watching closely