Pumpkin chocolate chip muffins-Just in time for Fall
INGREDIENTS
• 1 cup white whole wheat flour
• 1/3 cup + 1 tbsp coconut flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1 cup granulated sweetener
• 1 cup canned pure pumpkin pureee
• 1/2 cup liquid whites
• 1/4 cup unsweetened applesauce
• 1 whole egg
• 1 tbsp coconut oil, liquid
• 1/3 cup semisweet chocolate chips
• 1 cup white whole wheat flour
• 1/3 cup + 1 tbsp coconut flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1 cup granulated sweetener
• 1 cup canned pure pumpkin pureee
• 1/2 cup liquid whites
• 1/4 cup unsweetened applesauce
• 1 whole egg
• 1 tbsp coconut oil, liquid
• 1/3 cup semisweet chocolate chips
PREPARATION
• Preheat oven to 400 degrees F.
• Spray a jumbo muffin tin with non-stick cooking spray. Set aside.
• In a large mixing bowl, combine flour, coconut flour, cinnamon, baking powder, soda, salt, nutmeg, and sweetener. Mix until combined.
• In a separate bowl, combine pumpkin, whites, applesauce, egg, and coconut oil. Mix well.
• With a large spatula, mix the wet ingredients into the bowl with the dry ingredients and stir until a batter is formed. Stir in the chocolate chips.
• Evenly divide and pour the batter into each of the muffin cups. Bake for 25 minutes, or until a knife inserted into the center of the muffin comes out clean. Let sit in muffin pan for 5 minutes before moving to a wire cooling rack. Enjoy!
NUTRITION INFO
(Per muffin: recipe makes 6)
250 calories, 7 grams protein, 36 grams carbohydrates (8 grams fiber), 8.5 grams fat
• Preheat oven to 400 degrees F.
• Spray a jumbo muffin tin with non-stick cooking spray. Set aside.
• In a large mixing bowl, combine flour, coconut flour, cinnamon, baking powder, soda, salt, nutmeg, and sweetener. Mix until combined.
• In a separate bowl, combine pumpkin, whites, applesauce, egg, and coconut oil. Mix well.
• With a large spatula, mix the wet ingredients into the bowl with the dry ingredients and stir until a batter is formed. Stir in the chocolate chips.
• Evenly divide and pour the batter into each of the muffin cups. Bake for 25 minutes, or until a knife inserted into the center of the muffin comes out clean. Let sit in muffin pan for 5 minutes before moving to a wire cooling rack. Enjoy!
NUTRITION INFO
(Per muffin: recipe makes 6)
250 calories, 7 grams protein, 36 grams carbohydrates (8 grams fiber), 8.5 grams fat
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