Muffins, muffins, muffins!

You love’em, I love’em!

But let’s face it, muffins are not always the healthiest snack choice.

The other day, I was reading an article about the benefits of fresh pumpkin purée and I got all pumped and decided to make a recipe with pumpkin in it!

It’s almost Halloween after all right?

And here we are today. Mind blown by these awesome (and healthy) muffins!

 
 

And then we have chocolate chips. Hello!

Ok, ok, they’re dark chocolate chip cookies, so don’t worry!

 
 
 
Hungry yet?

We make these delicious muffins for quick snacks all the time!

Guilt-free and amazing, especially when they are fresh out of the oven!

So next day you’re home and it’s cold out, make a warm batch of these babies!

(yes, I  just called muffins babies, no judging!)

 
 

Enjoy my lovelies!

xox

Alex

 
Recipe inspired by: http://www.ambitiouskitchen.com/2012/10/low-fat-pumpkin-oatmeal-chocolate-chip-muffins/

Course: Snacks    Yield: 24 servings    Prep Time: 30 mins    Cook Time: 25 mins  


Ingredients

  • 2 Cup of whole wheat flour
  • 1 Cup of bread flour
  • 2 Cup of quick oats
  • 3 Teaspoon of baking powder
  • 1 Teaspoon of baking soda
  • 4 Teaspoon of pumpkin pie spice
  • 1/3 Cup of molasses
  • 1/3 Cup of honey
  • 4 large egg whites, slightly beaten
  • 1 Cup of skim milk
  • 2 Cup of canned pumpkin purée
  • 2/3 Cup of natural applesauce
  • 1 ripe bananas, mashed
  • 1 Cup of dark chocolate chips
  • 1/2 Cup of pecan pieces
  • 2 Tablespoon of maple syrup

Instructions

  1. Preheat your oven at 350F.
  2. Grease 2 muffin pans of 12 muffins each with butter or non stick spray.
  3. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together.
  4. In a separate bowl combine pumpkin, mashed banana, molasses, honey, milk, egg whites and applesauce.
  5. Slowly add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  6. Fill each muffin cup 3/4 full (or a bit more) so that each is even.
  7. In a medium saucepan, heat up the maple syrup mixed with the pecans until the maple syrup is bubbling. Turn heat off and scrape off the pecans on a piece of parchment paper. Try to seperate them as much as you can and let them cool for a few minutes.
  8. When they are cold enough to touch, break off and place some pieces on each muffin.
  9. Place into the oven and bake for about 23 to 25 minutes (test them at 20 and 23 minutes with a toothpick. When the toothpick comes out clean, they are ready.
  10. Serve warm! Enjoy!

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  • Christi Daigle

    Can you list the nutritional info?

    • Hi Christi, all I can tell you is that from calculating the calories, divided by 24, each muffin is 175 calories! 🙂 Hope this helps 🙂

  • Christi Daigle

    Can you list the nutritional info?

    • Hi Christi, all I can tell you is that from calculating the calories, divided by 24, each muffin is 175 calories! 🙂 Hope this helps 🙂

  • Nick

    They were amazing! Whenever I tell my family I’m making something from this site they get excited.

  • Nick

    They were amazing! Whenever I tell my family I’m making something from this site they get excited.

  • Devon Johnson

    Somehow mine smell/taste so strongly of molasses… I only used 1/3 c, followed the recipe exactly 🙁 Can’t even smell/taste the pumpkin, spices… anyone else have that problem?

  • Devon Johnson

    Somehow mine smell/taste so strongly of molasses… I only used 1/3 c, followed the recipe exactly 🙁 Can’t even smell/taste the pumpkin, spices… anyone else have that problem?

  • Donna K.

    Step 3 says to add salt, but no salt is listed in the ingredients. How much salt do you add? Thanks! =:)

  • Donna K.

    Step 3 says to add salt, but no salt is listed in the ingredients. How much salt do you add? Thanks! =:)