Quick & Easy Mini Pumpkin Loaves

• Avocado oil spray
• 2 tablespoons plus ¼ cup BareOrganics Golden Flax Meal, divided
• 6 tablespoons water
• 1 cup gluten-free oat flour
• ½ cup BareOrganics Pumpkin Protein Powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice or nutmeg
• ½ teaspoon kosher or fine sea salt
• 1 cup canned pumpkin puree
• ⅓ cup plus 2 tablespoons maple syrup, divided
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ cup dried cranberries
• 1 cup powdered sugar

1. Preheat oven to 350°F (175°C) and spray a 6-loaf mini loaf pan with avocado oil.
2. Make flax eggs by mixing 2 tablespoons of flax meal with 6 tablespoons of water and let it sit for 5 minutes.
3. Add dry ingredients to a large mixing bowl: oat flour, pumpkin protein powder, flax meal, baking soda, cinnamon, pumpkin pie spice, and salt. Add the pumpkin puree, flax eggs, ⅓ cup maple syrup, melted coconut oil, and vanilla extract. Stir until just combined. Fold in the dried cranberries
4. Spoon batter into mini loaf cups about ¾ full.
5. Bake for 25–30 min or until toothpick comes out clean. Let cool in pan for 10 minutes then transfer to a wire cooling rack placed over waxed or parchment paper.
6. Mix powdered sugar with 2 tablespoons of maple syrup. If too thick add a splash of water. Drizzle over cooled loaves.
7. Can be baked, cooled and wrapped individually for up to 5 days.

Nutrition information is automatically calculated, so should only be used as an approximation.