Pumpkin Flaxseed Muffins

These muffins..... They are perfect. They are amazingly moist! Moist was the word I kept describing to my sister {apparently she doesn't like the word.} They are clean and nutrition packed! I wanted to make something with flaxseed. It's in everything these days! It is known for its omega-3s.  

Spreading peanut butter on top makes them even better!!! I sprinkled sunflower seeds on top to make them look better. Obviously, this is totally optional. I was originally going to add them to the batter, but I didn't. Probably, because we didn't have enough. At first I was a little worried because the batter was really thick. I have made muffins with batter like that and the result was super hard muffins that didn't taste good. Don't be worried if it seems to thick, they'll be fine. If you're looking for a muffin that is clean, healthy, and tastes good, here it is:

Pumpkin Flaxseed Muffins

1 1/2 cups whole wheat flour

1 tsp. baking soda

1/4 cup pure cane sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. ground cloves 

1/2 tsp. salt

1/2 cup flaxseed

1 egg

1 cup plain greek yogurt

3 tbsp. oil {such as sunflower, olive, safflower, etc.}

1/2 cup pumpkin

1/4 cup honey

1/3 cup water

optional sunflower seeds to sprinkle on top

Pre-heat oven to 350 degrees. Combine all dry ingredients in a bowl until thoroughly combined. Combine all wet ingredients. Fold wet mixture into dry mixture. {Make sure to just combine, because it overly combined it can produce a hard muffin.} Spray muffin pan with cooking spray or line with liners. Bake for 18-20 minutes. Makes 16 muffins.

Calories: 126 Carbs: 18 Fat:5 Proten: 4 Sodium: 18 Sugar: 8