Ingredients:
- Naturally White Cake Mix (16 oz.)
- 3½ cups GF Pancake Mix (20 oz.)
- Or 3 1/4 cups GF APF, 2 tbs. sugar and 2 tbs. baking powder
- 2 tablespoons of cinnamon, 4 tablespoons of cocoa
- 2 cans of pumpkin puree (30 oz. Total)
- 3 small bananas or 2 large, mashed
- 1/4 cup of honey or agave
- 1 or 2 teaspoons of pumpkin pie spice
- 1 cup of raisins
- 1 cup of dried cranberries
- 2 cups of walnuts or pecans
- 1 cup of sunflower seeds
- 1 cup of ground flax meal
- 3½ cups of boiling water
- 2 large muffin molds
Baking Instructions:
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Combine Wet Ingredients: In a large bowl, whisk together flaxseed, cocoa powder, and cinnamon. Pour boiling water and honey over the mixture and stir well.
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Add Wet Ingredients: Mash bananas and pumpkin in a separate bowl. Add the mashed fruit to the flaxseed mixture and stir to combine.
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Combine Wet and Dry: Stir in the remaining ingredients (except for the muffin liners) until just combined. Avoid overmixing.
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Prepare Muffin Tins: Spray muffin tins with non-stick cooking spray.
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Fill Muffin Tins: Fill the muffin cups about 3/4 full.
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Bake: Bake in a preheated 350°F (175°C) oven for 45 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
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