(Makes 12 muffins)
2 T ground chia seeds (or flaxmeal)
½ C brown sugar
¼ C cane sugar
1/3 C light olive oil or sunflower seed oil
1 C pumpkin puree
1 carrot, shredded
½ t vinegar (apple cider, white balsamic or white distilled)
1 T pure vanilla extract
½ C tapioca starch
1/3 C sorghum flour
1/3 C teff flour
1/3 C buckwheat flour
1 ½ t xanthan gum
1 t baking soda
½ t salt
½ t baking powder
½ t ground cinnamon
1 C Enjoy Life Beach Bash Seed & Fruit Mix
½ C Enjoy Life Cinnamon Raisin Crunch Granola
Preheat oven to 350. Line a muffin tin with 12 paper liners.
Mix the ground chia seeds with 6 T of hot water. Set aside to bloom.
Mix together the brown sugar, cane sugar, olive oil, and pumpkin puree in a large bowl. Add the pumpkin puree, shredded carrot, ½ t vinegar and 1 T vanilla extract. Whisk in the bloomed chia seeds and mix until combined.
In separate bowl mix together the tapioca starch, sorghum flour, teff flour, buckwheat flour, xanthan gum, baking soda, salt, baking powder, cinnamon, and 1 C Enjoy Life Beach Bash Seed & Fruit Mix. Add to the pumpkin mixture and mix with wooden spoon until blended.
Scoop into the paper-lined muffin tins. Smooth with wet fingertips. Sprinkle the Enjoy Life Cinnamon Raisin Crunch Granola over the tops of the muffins. Bake for 25-27 minutes or until lightly golden on top.