Grab and Go Breakfast

These are a great healthy, filling option that require a little prep but you allow you to have grab- and- go breakfast or a snack on hand all week.

Have the peace of mind you’re fueling yourself and your family with the nutrients needed to stay full and energized with these tasty muffins!

• 1 and 3/4 cups white whole wheat flour

• ½ cup coconut sugar

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/4 teaspoon nutmeg

• 1/8 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 1/8 teaspoon salt

• 1/2 cup chopped walnuts

• 2 eggs, large

• 1/2 cup maple syrup

• 1 cup pumpkin puree

• 1/2 cups almond milk, unsweetened

• 1 teaspoon vanilla extract

• 1/4 cup coconut oil, melted

Directions:

• Preheat oven to 350ºF ; and spray your muffin pan with nonstick spray or line with muffin liners

• Beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.

• In a separate bowl, combine dry ingredients together (except for walnuts).

• Slowly add dry ingredients to wet and mix.

• Add in walnuts and coconut oil, and mix well.

• Pour batter into 12 muffin cups (the muffins should be about 3/4 full). Bake at 350ºF for 22-24 minutes.

• Remove pumpkin muffins from oven, let cool for 5-10 minutes, and remove from pan to finish cooling.