Ingredients
1 tablespoon ground flaxseed, mixed with 3 tablespoons water (we call this “flax egg” because it replaces eggs in recipes)
2 scoops Reignite Wellness™ Caramel All-In-One Shake Powder
1 cup plant-based milk (I like Ripple®)
4 teaspoons Lakanto® Golden Monkfruit Sweetener
Directions
1Pre-heat oven to 350°. Prepare “flax egg”: whisk 1 tablespoon of ground flaxseed and 3 tablespoons of water in a small dish and mix. Set aside.
2Place a paper or foil liner in each muffin tin slot. Set aside.
3In a medium-size mixing bowl, add the almond flour, gluten-free flour, All-In-One Shake, baking powder, and chia seeds. Mix together.
4In another bowl, combine the flax mixture, plant-based milk, vanilla, monk fruit sweetener, almond butter, and olive oil. Mix slowly together.
5Add the wet mixture to the dry mixture and use a mixer to blend on medium speed until all ingredients come together.
6Using a medium-size ice cream scoop, place each scoop in each liner. This will make 12 muffins.
7Sprinkle pumpkin seeds over the muffins.
8Place in the oven and bake for 20 to 25 minutes until slightly brown on top.
9Take muffins out of the oven and cool for 5 to 10 minutes. Enjoy!
