Healthy Pumpkin Chocolate Chip Muffins | Dairy-Free, Vegan + GF Options
Healthy ancient grain muffins made deliciously moist with baked pumpkin. Dairy-free, with a vegan or GF option
Ingredients
- 1 cup spelt flour for GF option, use 1.5 cup brown rice flour + 1/2 cup tapioca starch
- 1 cup rye flour or unbleached white flour
- 1 1/2 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 1/2 cup organic cane sugar
- 2 organic free-range eggs for vegan option, mix 2 Tbsp of chia seeds with 1/3 cup of water. Wait 5 mins before using
- 1 tsp pure vanilla extract
- 1/3 cup extra-virgin olive oil
- 1 1/2 cup baked pumpkin
- 1 tsp apple cider vinegar for gluten-free option only
- 3/4 cup organic chocolate chips
Instructions
-
**to bake your pumpkin, cut the small pumpkin in half, remove the insides and seeds with a spoon, then cut each sides in several pieces. Put on a baking sheet in a 400F oven for about 30-45 minutes, or until fork-tender. Once cooked, remove from oven and cool down, then remove the skin.
-
Mix the dry ingredients in a medium bowl.
-
Mix the wet ingredients in a large bowl.
-
Mash the baked pumpkin (skin off) with a fork. Mix with the wet mixture until smooth.
-
Add the dry to the wet and mix.
-
Add the chocolate chips, mix, then spoon the muffin mixture into the muffin lined pan.
-
Bake in a 375F oven, for 25-30 minutes, or until golden and dry on top.
-
Cool down, and enjoy!
Recipe Notes
*keep in the fridge up to 5 days, or in the freezer.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 237kcal | Fat: 11g | Saturated fat: 3g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 231mg | Carbohydrates: 30g | Fiber: 4g | Sugar: 13g | Protein: 4g | Vitamin A: 4810% | Vitamin C: 1.3% | Calcium: 48% | Iron: 2.1%