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Cayce Lynne
Breakfast muffins to-go
Muffins for breakfast of pumpkin, coconut oil, gingerbread spices, maple syrup and pecans.
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Ingredients
Directions
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Cook the pumpkin pieces in a layer of water with salt for about 10 minutes. Drain and puree with the hand blender.
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Melt the coconut oil in a pan on low heat. Preheat the oven to 175 ° C.
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Mix the wheat flour, baking powder, salt and the speculaas spices in a bowl.
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Mix the pumpkin puree, coconut oil, maple syrup and chia seeds in another bowl. Stir in the flour mixture with a spatula.
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Chop the nuts coarsely and mix through.
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Put the muffin papers in the mold and fill them with the mixture. Bake in the oven for about 25 minutes.
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Nutrition
260Calories
Sodium8% DV200mg
Fat23% DV15g
Protein6% DV3g
Carbs8% DV25g
Fiber12% DV3g
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