Pumpkin Chai Flax Muffins
 

Pumpkin Chai Flax Muffins

5 large eggs, beaten
Liquid or granular sweetner equal to a 1/2 cup
7 Tbs SF davinci chai syrup
1 Tbs SF davinci vanilla syrup
4 Tbs oil
1/2 cup canned pumpkin

1/2 cup almond flour
2 cups flaxmeal
1 tsp baking soda
1 tsp baking powder
2 ounces shredded, unsweetened coconut

Mix wet ingredients into beaten eggs. In separate bowl, incorporate dry ingredients well, and fold into wet mixture.

Drop by spoonfulls into 12 greased muffin cups and bake at 350 for 20-30 minutes. Do not overbake.

203 calories
17 fat
9 carb <---made with liquid sweetener, if made with granular Splenda, add 1 extra carb per muffin
4 fiber
8 protein

Becki --
I made these today, but subbed davinci gingerbread syrup for the chai syrup and they are great!! Thanks for the great recipe!!