Pumpkin Cacao Cranberry Muffins
The Fall season wouldn't be complete without a warm, hearty breakfast, spiced with pumpkin and sweetened with antioxidant-rich Cacao!
2 cups Gluten-Free Oat Four
1 Tbsp Baking Powder
1 tsp Cinnamon
½ tsp Pumpkin Pie Spice
½ cup Maple Syrup
1 cup Pumpkin Purée
½ cup Unsweetened Almond Milk
⅓ cup Applesauce
¼ cup Navitas Organics Cacao Nibs
¼ cup Dried Cranberries
¼ cup Dark Chocolate Chips (optional)
Preheat oven to 400 degrees and line a muffin tin with liners or, alternatively, spray with non-stick spray.
In a large bowl, combine dry ingredients and mix to combine. Next, add wet ingredients and whisk again until well combined.
Fold in Cacao Nibs, cranberries and chocolate chips.
Spoon muffin batter into muffin tins and fill ¾ way full. Top with more Cacao Nibs, cranberries and chocolate chips, if desired.
Bake for 18-20 minutes until muffins are golden brown and firm to the touch.
Makes 12 muffins
Submitted by Lauren Kirchmaier of Flora & Vino