Easy Healthy Pumpkin Chocolate Chip Muffins
Equipment
- Parchment liners optional
Ingredients
- 1/2 15 oz can 100% pure pumpkin puree (214 g)
- 1 cup non fat plain greek yogurt (227 g )
- 1/4 cup maple syrup (60 g) I use sugar free
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups whole grain oats (160 g) blended into oat flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1-2 tbsp calorie-free sweetener optional
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup Lily's milk chocolate chips (56 g)
Instructions
- Preheat oven to 350 degrees F. Line a 12-muffin baking tin with parchment liners or spray with cooking spray (spreading around completely with your fingers).
- Mix all ingredients from pumpkin to vanilla in a medium bowl. Whisk together all ingredients from oat flour to baking soda in a separate bowl.
- Combine wet and dry ingredients and mix until combined. Gently fold in in chocolate chips (I like to save some to put on top) and divide batter evenly among the 12 muffins. Top with extra chocolate chips (optional).
- Bake at 350 F for 23-25 minutes, until risen and tops are slightly golden brown. Let cool for a couple minutes, then transfer from pan to a cooling rack to cool completely. Enjoy!
Notes
- To use my full can of pumpkin, I like to make a double batch.
- These are my favorite stored in the fridge (love them cold).
Nutrition
Serving: 1muffin | Calories: 99kcal | Carbohydrates: 16.4g | Protein: 5g | Fat: 3g | Fiber: 3.3g