Pumpkin-Chia Seed Muffins
 Adapted from Mom-A-Licious by Domenica Catelli
  • 1 tablespoon chia seeds , ground (use a coffee or spice grinder)
  • 1 cup whole wheat or whole grain flour
  • 1/2 cup white unbleached flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
  • 2 eggs
  • 1/4 cup high-quality extra-virgin olive oil
  • 1 cup pure maple syrup or 1/2 cup agave nectar or a combination of the two
  • 1 tablespoon vanilla
  • 1/2 cup chopped walnuts or pecans , optional
  • Salt and pepper to taste
Pre-heat oven to 350°.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.

Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.