Hippie Muffins- aka Pumkin Muffins

This is my all time favorite muffin recipe. To me, its the most nutritious and tastes amazing. I constantly made these after I had my baby. I never had time to eat, so it was a great pick me up when I needed energy.

Now, I know what your thinking, they are called hippie Muffins...the answer is no...there is no ganja in these muffins. In fact, there is NO BUTTER in these either.

Prep: 10 min
Cook: 25 min
Oven: 375 Degrees


Ingredients:

2 Eggs
2c Pumpkin Puree (1 can)
1c Milk (can substitute almond milk)
1/4c Maple Syrup (can substitute raw blue agave)
1c honey (sometimes I do 1/2c stevia, 1/2c honey)
1c canola oil (I always do 1/2c unsweetened applesauce,1/2c canola oil)
1/8c. Flax Meal
Optional: 3 Tbsp Chia Seeds (You can add more or less if you like)
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Ginger (shred it with a cheese grater)
1 Tsp Vanilla
1 Tsp Sea Salt
1c Millet*
1c Oats
1c Whole Wheat Flour
1c currants, choc. chips, carob, or dry cranberries (I usually do dry cranberries) (add last)

Directions:

Mix all the dry ingredients in one bowl, and all the wet ingredients in a separate bowl. Gradually add the dry into the wet. After well blended, mix in the dry cranberries
Spray the muffin pan with cooking spray.

Serves: 36


**If you don't like Millet, or you don't have any on hand, I compensate the difference by doing 1 1/2c oats and 1 1/2 wheat flour; instead of the 1c.

One more thing....I recommend refrigerating these because there are no preservatives in it. Keep in a air tight container on the counter for up to 3 days, then throw them in the fridge.