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Makes
12 muffins or a 9x13 in. pan of bread
Author Notes
My dad hates flaxseed, so I've taken to sneaking it into his food. You can never go wrong with extra fiber, omega-3s, or shiny hair! Butter/vegetable oil was replaced with coconut oil, an amazing, underappreciated ingredient that can help control cholesterol levels, high blood pressure and blood sugar; improves digestion; fights bacteria and infection; and promotes weight loss. —alyson mance
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Ingredients
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1 1/4 cups
flour
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1/4 cup
ground flaxseed
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1 cup
sugar
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1 teaspoon
baking powder
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1 teaspoon
salt
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3/4 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1 cup
pumpkin puree
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1
egg
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1 teaspoon
vanilla
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3 tablespoons
half and half
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1/2 cup
coconut oil, melted and cooled to room temperature
Directions
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Preheat oven to 350 degrees F.
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Mix dry ingredients. In a separate bowl, mix wet ingredients. Slowly add dry ingredients and mix until batter is smooth.
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Pour into greased muffin tins or 9x13 in. metal baking pan, and bake for at least 20 minutes or until top is golden and knife test is clean.
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