Tasty, Healthy Chocolate Chip Pumpkin Muffins

10 Jan

Coming back from a relaxing two weeks of break has had some of ym loved ones down, so I decided to bake a batch of these Chocolate Chip Pumpkin Muffins to brighten up the morning.

These super moist and delicious muffins are as healthy as they are yummy, with antioxidant-rich dark chocolate chips, fiber-licious oats, and protein-full greek yogurt, and vitamin C-packed pumpkin.

The muffins take just a few minutes to whip up with this easy, one-bowl recipe.

I know that Valentine’s day is over a month away, but when I saw these cute heart-covered cupcake liners at the store, I just had to buy them. Besides, hearts are a good way to show people you love them year round…right?

So if you have a little free time on your hands, whip up these muffins for an easy weekday breakfast, an afternoon snack, or a healthy dessert. If they aren’t gobbled up immediately, they are great to freeze too!

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1 cup pumpkin puree
  • 1/2 cup plain greek yogurt (regular or nonfat)
  • 1 egg + 1 egg white
  • 1 tbs milk
  • 1/3 cup dark chocolate chips
Directions:
  1. Preheat the oven to 350 degrees
  2. Line a muffin tin with paper liners
  3. Combine all dry ingredients (flour, oats, brown sugar baking soda, baking powder, salt, cinnamon, nutmeg, and ginger) in a bowl and stir
  4. Add in all wet ingredients (pumpkin, yogurt, eggs, and milk), and stir until just combined
  5. Add in chocolate chips and stir gently
  6. Spoon in muffin batter until the liner is about 3/4 full
  7. Bake muffins for 15-18 minutes, then allow them to cool
This is a very versatile recipe, so feel free to play around with it! Here are some possible alterations:
  • Add nuts, cranberries, dried cherries, cocoa nibs, or pumpkin seeds in place of or in addition to the chocolate chips
  • Swap out the brown sugar for  1/2 cup cucanat or 1/4 cup honey + 1-2 tbs molasses
  • Use 1 tsp pumpkin pie spice in place of the cinnamon, nutmeg, and ginger
  • Add almond milk instead of milk and flax eggs in place of the regular eggs to make it vegan

Namaste my lovely readers!

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2 Responses to “Tasty, Healthy Chocolate Chip Pumpkin Muffins”

  1. hausdhbajs January 12, 2012 at 4:00 pm #

    Wow, this was a really quality post. In theory I’d like to write like this too – taking time and actual effort to make a good post… but what can I say… I procrastinate alot and never appear to get something done.

    • ModernAlice January 13, 2012 at 4:37 pm #

      Thank you so much! I really appreciate your positive feedback, especially since I’m just starting out as a blogger. I used to procrastinate by reading blogs all the time too, then I decided to make my own, and I’m really loving it. I highly recommend that you give it a shot!

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