This is another recipe for kids (and very physically active adults) only because they have plenty of energy to use this muffin for real fuel.
1/2 c. tapioca flour
1/2 c. organic brown rice flour
1/3 c. millet flour
3/4 tsp xanthan gum
1/2 tsp sea salt
2 tsp baking soda
1/3 c. birch based xylitol
1/3 c. (max) of organic coconut sugar or organic brown sugar
2 tsp pumpkin pie spice
1/2 c. organic high heat oil such as safflower or sunflower
1 c. organic pumpkin puree
1 tsp vanilla extract
1 serving Egg Replacer (1 1/2 tsp Egg Replacer mixed with 2 T. warm water)
1 T. chia seeds (added for fiber, but not required)
3 T. hemp seeds (added for protein and fat, but not required)
Preheat over to 350 degrees. Lightly grease muffin pan with coconut oil or butter.
Mix all dry ingredients together. Add oil, pumpkin puree, and vanilla extract. Whisk Egg Replacer with warm water and add to mixed ingredients. Stir in chia and hemps seeds. Spoon into muffin pan (about 3/4 full) and bake for 20-25 minutes. Poke with toothpick to check for completeness so you don’t get doughy muffins.
SOURCE: This recipe was completely made up in my brain; I have used other gluten free flour mixtures for more fiber, but didn’t write it down and don’t currently remember what I do use! Typically my gluten-free combos include sweet sorghum, millet, arrowroot, oats (ground in my Vitamix to make it into flour), and coconut flour. I almost always add something to bump up fiber and protein.