The leaves at Barlean’s have begun their gradual dip into shades of deep amber; fall is right around the corner. Who’s ready for crisp morning air, colorful autumn walks, and the general celebration of all things pumpkin? Barlean’s Coconut Pumpkin Spice Muffins are the wholesome way to boost your energy and whet your autumn appetite. This recipe features the new Barlean’s Digestive Blend, a scrumptious mixture of flaxseed, chia seeds and coconut flakes with powdered pumpkin seed and quinoa . The blend also includes warming spices like cinnamon, ginger, nutmeg, allspice and coves. This all-organic fuel fits perfectly with muffins. It’s a delicious and healthy source of antioxidants, dietary fiber and Omega-3 protein. This blend is also packed with sustaining energy, so you’ll be alert and ready for everything the fall season brings.
2 cups whole wheat flour
1/2 cup Barlean's Digestive Blend
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup organic coconut palm sugar
3/4 cup canned pumpkin
3/4 cup coconut greek yogurt
1 large egg
1 tablespoon Barlean’s Culinary Coconut Oil
1 teaspoon nutmeg
1 teaspoon cloves
In a bowl, combine flour, Digestive Blend, baking soda, nutmeg, cloves, cinnamon and salt. Mix together.
In another large bowl, combine and mix with a hand mixer coconut palm sugar, coconut greek yogurt, pumpkin, egg and coconut oil for about two minutes. Then mix in the dry ingredients. Once everything is combined, pour into a cupcake tin. You can use cupcake liners or grease the tin with coconut oil before. Sprinkle the top with Digestive Blend. Bake for 17 minutes at 350 degrees. Yields 15 muffins.
You can expect to find these in stores and online for purchase by the end of October.