Welcome to Fit Kitchen – where we’re sharing easy, nutritent-dense recipes that compliment an active lifestyle, in-part with Sam Negrin, All Good Health founder & resident LEAF girl.

You’re probably stuffed from Thanksgiving and told yourself you were going on a juice cleanse, but rest-assured… these pumpkin chocolate chip muffins are completely GUILT-FREE. They are made with oat flour, honey and a very small amount of brown sugar. We know that “healthy baking” can sometimes result in really dense and dry food, but these are the epitome of a healthy baking success. Moist and delicious! Watch how to whip them up above, and read below for optional subsitutions:

Ingredients
1 cup 100% pumpkin puree
2 tbsp honey
2 tbsp brown sugar
1 tbsp vanilla extract
1 large egg
1 cup + 1/2 tbsp oat flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice
1/4 tsp kosher salt
1/3 cup dark chocolate chips

Subsitution Options:
+ Don’t like pumpkin? Use 2 very ripe bananas
+ Vegan? Use a flax egg (1 tbsp flax + 3 tbsp water – chill for 15 mins)
+ No pumpkin pie spice? Omit it!
+ Vegan/Low Sugar? Use carob chips

Instructions

  1. In a small bowl, add: pumpkin pie puree, honey, brown sugar, vanilla extract and the egg. Mix well.
  2. In a separate bowl, add: oat flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice and kosher salt. Mix well.
  3. Combine the wet and dry ingredients then fold in chocolate chips.
  4. Divide evenly among muffin tins (makes 6-9) and bake at 350 for 18-20 minutes.
  5. Enjoy warm!

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