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Pumpkin Raisin Flaxseed Muffins

6 Servings Recipe By

Ingredients

  • 1 1/2 cups Flour, Whole Wheat
  • 1/2 cups Flaxseed, Ground
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon
  • 1 teaspoon Ginger, Ground
  • 1/4 teaspoons Allspice, Ground
  • 1/2 cups Maple Syrup
  • 1 3/4 cups Pumpkin, Canned
  • 1 individual Egg
  • 1/4 cups Whole Milk
  • 1/4 cups Water, Cold
  • 1 tablespoon Vanilla Extract
  • 1/3 cups melt Coconut Oil
  • 1/2 cups Raisins

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 449 Calories
  • 17g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 39mg Cholesterol
  • 157mg Sodium
  • 69g Total Carb
  • 7g Fiber
  • 31g Total Sugars (Includes 16g Added Sugars)
  • 9g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Helpfully Healthy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine flour, flax, baking powder, cinnamon, ginger, allspice, and maple syrup.
  2. In another large bowl, mix pumpkin egg, milk, water, vanilla, and coconut oil until smooth.
  3. Combine wet and dry ingredients, just until moist.
  4. Spray muffin tin with cooking spray.
  5. Spoon batter into muffin tins until 3/4 full.
  6. Bake 20-25 minutes.
  7. Remove from oven and allow to cool. Once cool, flash freeze.
  8. Divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Heat in microwave 1 minute, or until warm.

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