Chia Muffins - Give Your Chi a Lift with Chia

1 tablespoon chia seeds, ground (use a coffee or spice grinder)
1 1/2 cup whole-wheat or whole-grain flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt (you can use salt and pepper to taste)
16 ounces canned organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
2 egg whites
1/4 cup high-quality canola oil
1/2 cup agave nectar
1 tablespoon vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients and nuts into the dry ingredients, stirring only until dry ingredients are moistened (don’t overmix). Spoon into paper-lined or greased (with canola oil) muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in resealable plastic bags in the freezer. Makes about a dozen.