Type:

Yield: 24 mini muffins

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed or wheat germ
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup canned pure pumpkin
  • 2 large eggs, beaten
  • ½ cup packed brown sugar
  • ½ cup 1% lowfat milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips

Directions

  1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
  2. Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
  3. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.

Nutritional Information per 2 Muffins: 220 calories, 11g fat (2g saturated, 1g omega-3), 135mg sodium, 28g carbohydrate, 3g fiber, 4g protein, 60% vitamin A

Recipe submitted by: Liz W eiss, MS, RD and Janice Newell Bissex, MS, RD

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat a healthy and delicious diet. Their latest cookbook, Meal Makeover Moms’ Kitchen or listen to their weekly radio podcast, 

Recipe By: Meal Makeover Moms