Healthy Chocolate Chip Pumpkin Muffins
These healthy chocolate chip pumpkin muffins are sure to “wow” your friends and family this holiday season, whether or not they have Crohn’s disease or ulcerative colitis!
Equipment
- 1 Muffin Tray
- 12 Muffin liners
- 1 Bowl Large
- 1 oven
Ingredients
- 1 tbsp Ground Flax Seed
- 3 tbsps Water
- 1 can Pureed Pumpkin
- 1/4 cup Oat Milk
- 1/3 cup Coconut Sugar
- 1/4 cup Coconut Oil
- 1 1/3 cups Oat Flour
- 1/2 cup Cocoa Powder
- 2 tsps Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Dark Chocolate Chips (optional)
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl combine the ground flax and water. Let it sit for five minutes or until thickened.
- To the same bowl, add the pumpkin, oat milk, coconut sugar, and coconut oil. Mix until smooth. Then add the oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Stir well until combined. Fold in the chocolate chips, if using.
- Fill each muffin liner about 3/4 full and place in the oven to bake for 22 to 25 minutes, until cooked through. Remove from the oven and let cool before serving or storing. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days. Place in an airtight freezer bag for up to two months.
Serving Size
One serving is equal to one muffin.
No Oat Milk
Use almond milk.
Additional Toppings
Chopped pecans or walnuts.
Nutrition
Serving: 1MuffinCalories: 189kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 1gSodium: 146mgPotassium: 107mgFiber: 3gSugar: 10gVitamin A: 3178IUVitamin C: 1mgCalcium: 50mgIron: 2mg