December 13, 2017

Pumpkin Chocolate Chip Maple Muffins by Lisa McClellan

If you’re looking for a healthy snack for the whole family, check this out. This recipe is super easy to prepare a batch ahead of time and have on hand for the week! Lisa explains, “I wanted to create a muffin that my family would eat but change some of the ingredients to make it healthier. My family seems to do best when I do partial healthy, I can’t go full blown, they just simple will not eat it. I have learned to use moderation with a redux. Here is my recipe for Chocolate Chip Maple Pumpkin Muffins!”

 

Ingredients:

Makes 15 muffins
1/2 to 3/4 cup of coconut oil
1/2 cup of sugar
1/2 cup of maple syrup
2 large eggs
1 cup of white flour
1/2 cup of whole wheat flour
1 tsp baking soda
1 tsp sea salt
15 oz. of organic pumpkin
1/2 cup of plain greek yogurt
1 tsp. vanilla
1/4 cup of chia seeds
1/4 cup of flax meal
1/2 cup of dark chocolate chips (Optional)

Directions:

1. Preheat oven to 350 degrees.
2. Mix Flours, salt, baking soda, chia seeds and flax meal in a large bowl and set aside.
3. With a eletric or hand mixer cream coconut oil, sugar and maple syrup. Add eggs one at time until mixture is fluffy. Add pumpkin puree, greek yogurt, and vanilla.
4. Slowly add dry ingredients and chocolate chips until just blended, don’t over mix or the muffins will be tough.
5. Scoop batter into a lined cupcake pan and bake for 35-40 minutes. Let cool and enjoy with a icy cold or hot beverage.

I put them in my kids lunches, serve as an after school snack, or for a breakfast on the run.

Recipe by Lisa McClellan. For more recipes and healthy living tips follow her via RunWIki.org

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