Healthy Pumpkin Chocolate Chip Muffins
These Healthy Pumpkin Chocolate Chip Muffins taste like classic pumpkin bread but incorporate Greek yogurt to add some protein and use a combination of all-purpose, whole wheat flour and oats to add whole grains and fiber while also maintaining the texture of a traditional muffin.
Equipment
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda cu
- 1 teaspoon cinnamon
- ½ cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- ½ cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350.
- In a bowl, whisk together the two flours, oats and baking soda, then set aside.
- Cream the butter and sugar together with a mixer on medium speed for 3 minutes.
- Add the pumpkin, yogurt, egg and vanilla and mix just until incorporated.
- Stir in the flour mixture until just incorporated.
- Stir in the chocolate chips.
- Pour ¼ cup of batter into lined muffin cups and bake at 350 for 22 minutes, or until the muffins are done and a toothpick inserted in the center comes out with just a few crumbs and no wet batter.
- Allow the muffins to cool at least 5 minutes prior to eating. Cool them at room temperature for at least 1 hour prior to storing in an airtight container.
Notes
These healthy pumpkin muffins and great at room temperature or straight out of the fridge but my family likes them best warm so that the chocolate is gooey. Therefore, we like to microwave our muffins for 10-12 seconds a piece before enjoying one.
Nutrition
Calories: 241kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 112mgPotassium: 134mgFiber: 2gSugar: 26gVitamin A: 2293IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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