Healthier Pumpkin Chocolate Chip Muffins
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
24-30 muffins
ingredients
- 1⁄2 cup canola oil (or Smart Balance oil)
- 1⁄2 cup unsweetened applesauce
- 3 eggs
- 2 cups canned pumpkin
- 1 1⁄2 cups honey
- 3 cups whole wheat pastry flour (more if using freshly ground)
- 1⁄4 cup soy protein powder
- 1⁄4 cup flax seed meal
- 1⁄4 cup oat bran
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 cup low-fat granola
directions
- Preheat oven to 350°.
- Mix wet ingredients in large mixing bowl.
- In a separate bowl, combine dry ingredients, then add to wet ingredients; mix until combined.
- Fold in chocolate chips and granola.
- Pour batter into paper muffin cups sprayed with cooking spray. If using whole wheat flour, fill almost full.
- Bake for 30 minutes or until toothpick comes out clean.
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Reviews
-
Mu kids loved these muffins, and I smiled as I added one healthy ingredient in after another. I am sure the mini chocolate chips I used made the difference for the kids, but they ate them for breakfast, in their lunch boxes and as snacks! I did forget to put in the granola, but otherwise prep was easy.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?