Spiced Thanksgiving Morning Muffins

In my house, the holiday season is a time for spiced everything… Because – why not? I always look for ways to spice up (pun intended) as many meals as possible during the season – including breakfast! Typically, thanksgiving goodness and goodies start around 2pm or later, but why wait all day to crush some holiday treats, especially when they aren’t going to spike your blood sugar. Am I right? That is why these fiber filled muffins are the perfect start to your thanksgiving morning! 

Ingredients: 

• 2 tbsp ground flax seeds
• ¼ cup tiger nut flour (or almond flour) 
• ½ cup DF chocolate chips (I used Vegan Lily’s, but if monk fruit or erythritol make you bloat then use either Evolve dark chocolate chips or Hu Kitchen Gems) 
• 1 tsp baking soda
• 1 tsp pumpkin spice (or cinnamon) 
• 1 tbsp vanilla extract
• ½ cup tahini (or almond butter) 
• ½ cup organic maple syrup 
• 1 cup pumpkin puree 
• 2 cups organic oats (I like the One Degree brand best) 
• ½ tsp celtic sea salt 

Instructions: 

• Preheat the oven to 350
• Combine all ingredients in a large mixing bowl and mix until all contents are combined and all flour is smoothed out
• Transfer the batter into your paper lined muffin tray (each muffin will be about 3 tbsp of batter) 
• Bake for 33 minutes 
• Allow 30-40 minutes to cool 
• Enjoy with a cup of pumpkin spiced matcha! 

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