Flax, pumpkin and chocolate chip muffins

WHAT YOU’LL NEED

135g wholemeal spelt flour

2 tbsp of Linwoods flaxseed plus 6 tbsp water

75g of maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

80ml of walnut oil (or coconut oil, or melted butter)

1 tsp vanilla essence

200g pumpkin puree

60g dark chocolate, chopped

Method:

Preheat the oven to 180c degrees.

Line a muffin tray with muffin cases.

Combine the flaxseed and water in a small bowl and set aside for five minutes until it forms a gel.

Combine the flour, cinnamon, nutmeg, baking powder, salt and baking powder in a bowl.

Whisk the flaxseed mixture, oil, maple syrup and vanilla in a separate bowl.

Pour the wet mixture into the dry mixture. Add the pumpkin puree and stir until combined. Add the chocolate chips at the end and give one final stir.

Pour the mixture into the muffin cases and bake for 25 minutes until golden.

Allow to cool for 10-15 minutes on a wire rack and enjoy.

Recipe supplied courtesy of Linwoods, the UK’s leading producers of natural and milled super foods, seeds and nuts. Create healthy treats for all the family to enjoy by adding Linwoods superfoods; milled Flaxseed with Bio Cultures & Vitamin D will give you a Vitamin D boost without the sunshine; Hemp Protein+ works hard to provide you and your children with much needed energy throughout the day