pumpkin chocolate chip muffins healthy
Prep Time 10 mins. Bake for 19-24 minutes or until the tops of the muffins look dry (not gooey) (My oven takes 23 minutes). they are perfect. Thanks for the recipe . ★☆ So good with dark chocolate chips! Enjoy! I made these today and the flavor was just great – but they didn’t rise as I expected. Cook time was 18 min. they freeze great! Healthy pumpkin chocolate chip baked oatmeal cups made with gluten free oats, real pumpkin, a touch of maple syrup and plenty of dark chocolate chips. Have you ever made these into mini muffins? Many of you have asked me for wedding updates. Please let me know what kind of questions you have about our big day in the comments! Thank you for the yummy recipe that our whole family loves! You bet! Thanks for stopping by to fuel your health journey! here’s a quick breakfast that feels a little fan, a true birthday mood. Sprinkle tops with a few extra chocolate chips of desired. In a separate bowl, combine wet ingredients (melted oil, syrup, pumpkin purée… Perfect! ), even with no butter, eggs, dairy, flour or refined sugar! My name is Ashlea and I’m the founder and recipe developer behind ATHT. This field is for validation purposes and should be left unchanged. I haven’t tried it, but you could try using an all-purpose gluten-free flour! Remove and allow to cool for 3-4 minutes and then remove them from the muffin … Label the container or bag with the date and you are all set. It makes my life (and yours and many more, I’m sure) so much easier! Add pumpkin and water. Brown Sugar: You could use coconut sugar if you prefer. Does the recipe make a dozen? Delicious! I doubled the recipe, did half the maple syrup, and took out half the coconut oil and substituted applesauce for the other half. Perfect for school day breakfast or afternoon snack. Will definitely be making these again! I just got back in Chicago after picking up my beautiful wedding dress at A&Be bridal in chilly Minneapolis. And if so, would you change the temperature or just the baking time? https://www.food.com/recipe/pumpkin-chocolate-chip-muffins-3564 Let’s be honest. You can also watch this quick video for a step-by-step tutorial on how to make oat flour and all of my best tips. If you are short on time, you can take a muffin straight from the freezer and place it in the microwave for thirty seconds to reheat. You will need to store these muffins in the fridge to keep them fresh. You can use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour if you want! I can’t wait to enjoy it with my iced coffee. We love baked goods in our house, and we’re always looking for delicious recipes that are a little healthier. How do you make pumpkin chocolate chip muffins with an extra touch? I put buttercream frosting on the sweet potatoe ones and were sooo good. Your email address will not be published. My boys are fans too. Great for kids and any time you’re craving a fall snack. More. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron. Source: EatingWell.com, July 2019 Save Pin Print. The only ingredient should be pumpkin. Using the mix is not only convenient, but also adds in some extra protein, which helps keep you full longer! By fueling your body and honoring your journey you can accomplish whatever you set your mind to. And yes – dark chocolate chips are the best . Perfect consistency and love that maple syrup is the only sweetener. With just the right amount of pumpkin pie spice, sweetness, and a pack of protein from Greek yogurt, these muffins make a delicious snack or afternoon treat. These oatmeal cups are packed with healthy fats from all natural creamy nut butter and gluten and dairy free. Next, add in the brown sugar and stir until well mixed. Having ambition is about being brave. My 10-year old daughter proclaimed these were the best muffins she ever had. Chocolate Chips. I’ve tried so many pumpkin bread recipes over the year- always looking for one that’s not full of sugar but also isn’t super complicated. Hi Monique! Start by mixing the dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt. Thank you so much for linking my preserving pumpkin puree recipe. Greek Yogurt: This helps to pack in a little extra protein into the muffins and keeps them moist. Thanks for the yummy recipe! These vegan gluten … Grease your muffin pan. THIS is exactly what I have been after!! The muffins were a huge hit and resulted in … Just add a bit to the bake time . I just used bobs red Mill gluten free flour blend and they came out perfectly! They are my FAVORITE. Thanks for the recipe! This site uses Akismet to reduce spam. The texture will be a bit different (denser) but it should still work! To freeze: simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. Enjoy these easy, fluffy muffins for breakfast or a snack. To make oat flour, just add a few cups of gluten-free oats to your food processor or blender. I made it as written the first time and this last time I put a streusel topping on instead of the chocolate chips.