Welcome to Fit Kitchen - where we're sharing easy, nutrient-dense recipes that compliment an active lifestyle, in-part with Sam Negrin, All Good Health founder & resident LEAF girl.
"Healthy baking" can sometimes result in a really dense texture. Rest-assured, these light and fluffy pumpkin chocolate chip muffins are ~healthier than your average~ and don't even taste like it. Made with low-glycemic sugar, oat flour and lots of yummy spices, they include good-for-you ingredients that are virtually guilt-free. They're the perfect grab n' go breakfast for busy mornings, or a fun dish to bring to holiday brunches. If you don't have pumpkin, or don't like it at all, you can totally omit it and make this your own (substitutions below). Take a look:
- 1 cup 100% pumpkin puree
- 2 tbsp honey
- 2 tbsp coconut 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
- Don't like pumpkin? Use 2 very ripe bananas, mashed
- 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
- In a small bowl, add: pumpkin pie puree, honey, brown sugar, vanilla extract and the egg. Mix well.
- In a separate bowl, add: oat flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice and kosher salt. Mix well.
- Combine the wet and dry ingredients then fold in chocolate chips.
- Divide evenly among muffin tins (makes 6-9) and bake at 350 for 18-20 minutes.
- Enjoy warm!
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