| 10 | 45 | 60 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 12 |
| 3/4 cup | Coconut flour |
| 1/2 cup | Pumpkin purée, canned (Organic) |
| 1/4 cup | Coconut syrup/nectar |
| 1/4 cup | Applesauce, unsweetened |
| 1/3 cup | Flaxseeds (Ground) |
| 1 tsp | Cinnamon |
| 1 tsp | Ginger, ground |
| 1/4 tsp | Ground cloves |
| 3/4 tsp | Baking soda |
| 1 tsp | Lemon juice |
1. Preheat oven to 350. Line standard size muffin tin with 12 baking cups.
2. Mix 6 tbsp. of ground flax seeds with 1 cup plus 2 tbsp. of water. Whisk to make sure it is blended and set in fridge for 15 minutes, or until it gels.
3. Once the flax eggs have set, combine with all other ingredients in a large bowl and mix until well combined.
4. Divide batter among 12 muffins cups. Bake at 350 for 30 minutes or until cooked through. Allow muffins to cool in pan for 10 minutes, then move to wire cooling rack.
| Meat Alternative | 0.2 |
| Vegetables | 0.2 |
