Description
These muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips
Ingredients
Units
Scale
- 1/2 cup Oat Flour
- 1/2 cup Wheat Flour
- 1/2 cup All Purpose Flour
- 1/4 cup Ground Flaxseed
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 3/4 cup Pumpkin Puree
- 1/2 cup Honey
- 1/4 cup Olive Oil
- 1/4 cup Almond Milk
- 1 Egg
- 1/2 tbsp Vanilla Extract
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
- In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
- In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
- Slowly add the dry ingredients to the wet ingredients.
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Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
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Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
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Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
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Allow muffins to cool on a wire rack for 10 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Snack, Breakfast, Dessert
- Method: Bake
Nutrition
- Serving Size: 1
- Calories: 211
- Sugar: 18g
- Sodium: 196mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 16mg
