Vegan Pumpkin Hazelnut Muffins

INGREDIENTS

1 1/2 tbsp

flax seed meal

4 tbsp

water

1/2 cup

hazelnut meal* (or 1/2 cup hazelnuts processed)

1 cup

pumpkin puree

1/4 cup

pure maple syrup

1/2 cup

coconut sugar, (or light brown sugar)

1/4 cup

coconut oil, (melted)

1 tsp

pure vanilla extract

1 tsp

baking soda

1 tsp

baking powder

1/4 tsp

sea salt

1/2 tsp

cinnamon

1/8 tsp

each: cloves, nutmeg, ginger

1 cup

gluten free flour, (or whole wheat pastry flour)

3/4 cup

oats

1/4 cup

hazelnut meal* (or 1/4 cup hazelnuts processed)

1/4 cup

roughly chopped hazelnuts

1 tbsp

gluten free flour, (or whole wheat pastry flour)

1 tbsp

maple syrup

1 tbsp

coconut oil

1/8 tsp

sea salt