Pumpkin Spice Flax Muffins

• 2 cups of ground flax seed

• 20-30 drops of alcohol free stevia

• 1 tablespoons of gluten-free baking powder

• 1 1 /2 tablespoons of pumpkin pie spice

• 1/2 teaspoon Himalayan rock salt

• 5 large eggs

• 1/2 cup water, room temperature

• 1/3 cup of MCT oil or melted coconut oil

• 2 teaspoons of pure vanilla extract

1. Preheat oven to 350F and line a mini muffin pan with liners

2. Combine flax, sweetener, baking powder, pumpkin pie spice, and salt in a large bowl, set aside

3. Add eggs, water, oil, and vanilla to a high powered blender. Blend on high until foamy (30-60 seconds)

4. Transfer liquid mixture to dry mix. Stir with spatula. Allow to sit for 3 minutes.

5. Spoon  mixture into muffin pan, I use something like this!

6. Bake for 12-15 minutes or until toothpick comes out clean.

7. Let cool and store in refrigerator or freezer.