Sunday, September 27, 2015

Chocolate Chip Pumpkin Muffins


 Growing up in a family where several members have diabetes, I like making recipes with less sugar that still taste amazing. These muffins are the best! The pumpkin and banana keep them super soft and chewy (and also provide a great flavor) and they have just the right amount of chocolate to balance everything out. Served for breakfast with coffee or as a simple dessert, this recipe is just one of the many ways I'm starting to celebrate fall flavors.

1. Preheat oven to 350 degrees. Coat 2 muffin pans with nonstick spray. 
2. In a large mixing bowl, combine dry ingredients. 


3. In a separate mixing bowl, use a whisk to combine the wet ingredients. 


4. Working in batches, add the dry ingredients to the wet ingredients until just combined, then fold in the chocolate chips. 


5. Fill muffin tins and bake for 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 


 Chocolate Chip Pumpkin Muffins
Makes 1 1/2 dozen 

All you need:
2 1/2 cups all-purpose flour
1 teaspoon pumpkin spice 
1 teaspoon cinnamon 
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt 
1 (15 oz.) can pumpkin puree
2 ripe bananas
3 eggs
1/2 cup pure maple syrup
1/4 cup unsweetened applesauce 
1/4 cup coconut oil, melted 
2 teaspoons vanilla extract
1/2 cup dark chocolate chips 

All you do:
1. Preheat oven to 350 degrees. Coat 2 muffin pans with nonstick spray. 
2. In a large mixing bowl, combine dry ingredients. 
3. In a separate mixing bowl, use a whisk to combine the wet ingredients. 
4. Working in batches, add the dry ingredients to the wet ingredients until just combined, then fold in the chocolate chips. 
5. Fill muffin tins and bake for 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
 

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