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Pumpkin Chocolate Chip Muffins (with a healthy twist!)

Freezer friendly and great for kids

Humor me and try just one more pumpkin muffin recipe. This one has chocolate chips in it but it still delivers the healthy stuff that pumpkin delivers. Your kids will love them. You’ll thank me!
We know the benefits of pumpkin from last Monday’s recipe….loaded with vitamins, minerals, and anti-oxidants; low in cholesterol, saturated fat and sodium; high in fiber. I could go on. This is another kid friendly recipe for a grab and go snack before heading out to play or to practice.

INGREDIENTS:
Wet – 
• 1 cup pumpkin purée
• ½ cup pure maple syrup
• ¼ cup coconut oil, melted and cooled (or sub melted, cooled butter)
• 2 eggs at room temperature
• ¼ cup unsweetened almond milk (or any milk of your choice)
• 1 tsp vanilla extract

Dry – 
• 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp salt
• ½ cup chocolate chips

Instructions:
• Preheat oven to 350 degrees
• Line a 12 cup muffin tin with liners. I use silicone baking pans, so no liners needed
• In a large bowl, mix together wet ingredients –
pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
• In a separate large bowl, carefully whisk together the dry ingredients – flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix/fold until just combined. Fold in chocolate chips.
• Divide the batter evenly between the 12 muffin cups. Bake for 23-28 minutes, or until tester comes out clean or with a few crumbs attached (of full of chocolate in the event that you run into a chocolate chip on the way in!)

Makes 12
Dairy free
Prep 10 min
Cook 25 min

Thanks to ambitiouskitchen.com for this delicious recipe!