Pumpkin Chocolate Chip Muffins

As a parent of two children, I need to have healthy, grab-and-go snacks on hand.  Granola bars are often loaded with sugar and various other ingredients that I can’t pronounce, and the ones that aren’t are a tough sell to a 6 year old. Don’t get me wrong, I don’t mind a little sugar and chocolate, but rice puffs and a few oats coated in corn syrup (and who knows what else), is a bit much. These muffins are my happy medium. The kids get a few chocolate chips and I get to know exactly what they’re eating.

 Pumpkin Chocolate Chip Muffins

1 1/2 Cups Whole wheat flour

1/4 Cup Hemp hearts (or flax seeds)

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ground ginger

1/2 Cup Chocolate Chips

1/3 Cup Apple Sauce

1 Cup Cooked Pumpkin

1/2 Cup Milk

Preheat oven to 400 degrees Farenheit

Combine first 10 ingredients in a large bowl. Mix well.

In a large bowl, beat the egg until frothy. Add in the sugar, apple sauce, pumpkin and milk. Mix well. Pour into the flour mixture and stir until combined. Fill greased muffin cups 2/3 full. Bake for 15 – 20 mins. Makes 12 muffins and two very happy kids.

2 Comments

  1. Pingback: Roasted Yam and Maple Muffins | Quick Dinner Ideas | Easy Dinner Recipes | Food Recipes

  2. Pingback: Pumpkin Spice Muffins with Maple Buttercream | Kitchen, uncorked

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