Chia Muffins

• 1 tablespoon(s) ground chia seeds
• 1.5 cup(s) whole wheat flour
• 2 teaspoon(s) ground cinnamon
• .5 teaspoon(s) ground nutmeg
• 2 teaspoon(s) baking soda
• .5 teaspoon(s) salt
• 15 ounce(s) canned pumpkin
• .25 cup(s) canola oil
• 2 tablespoon(s) agave nectar
• 1 tablespoon(s) vanilla extract
• .75 cup(s) chopped walnuts
• .25 cup(s) water or no-sugar-added apple juice
• 1 cup(s) fresh apple, peeled and grated (5 1/2 ounces by weight), (grate apple on large-hole side of the grater)

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Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the chia seeds, flour, cinnamon, nutmeg, baking soda, and salt, and mix with a wire whisk.
3. In a separate bowl combine pumpkin, canola oil, agave nectar, vanilla, walnuts, and water or juice, mix, and then fold into dry ingredients.
4. Fold in the grated apple.
5. Scoop into paper cups in muffin tins and bake for 33 minutes, or until inserted toothpick comes out clean.
6. Remove from muffin tin and cool on wire rack.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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