Wednesday, October 16, 2013

whole wheat pumpkin muffins

mmm.....fall baking.
pumpkin and cinnamon floating through the house.

Today we are making muffins.
Remember in the late 90s when muffins were a healthy breakfast?
In high school, we would finish early morning basketball practice and grab our giant softball size triple chocolate muffin and Sunny D, and off to school we went. What a start to our day!
Those giant muffins are LOADED with sugar, not to mention a bunch of other junk you don't need to start your day or tide you over until dinner.
So I rarely make muffins. In my opinion, if I'm going to have all that sugar I'm going to have a cupcake.....right? In the Muffin vs. Cupcake battle, a cupcake will always win.

So instead we are going to make whole wheat pumpkin muffins, lightly sweetened and full of good-for-you ingredients. A healthy muffin option that won't get confused with a cupcake.
oh....but there are chocolate chips......because you've got to have chocolate chips with pumpkin.
www.inthelittleredhouse.blogspot.com
Whole Wheat Pumpkin Muffins
Naturally sweetened with bananas and maple syrup. 
Made with whole wheat flour, flax, and hemp seeds for a protein boost.

1/2 cup coconut oil, melted
2 cups pumpkin puree
1/2 cup maple syrup
1 tsp pure vanilla
3 very ripe bananas, mashed
2 eggs
1/2 cup-1 cup dark chocolate chips
1 3/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup hemp seeds
1/4 cup ground flax
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
www.inthelittleredhouse.blogspot.com
 Preheat oven to 350 degrees.
Grease muffin tins.
 Combine all dry ingredients and mix. In a separate bowl, combine coconut oil, pumpkin, syrup, and vanilla--mix together. Mash in bananas. Mix in eggs until thoroughly combined. Dump in chocolate chips and slowly add in dry ingredients, a little at a time, until just mixed in. Do not over mix. Spoon into muffin tins (mixture will be thick) and place on bottom rack of oven, and bake for 20-25 minutes for regular muffins or 16-20 minutes for mini muffins. Muffins will be soft but a toothpick inserted into the center will come out clean when they are done.
  www.inthelittleredhouse.blogspot.com
let muffins cool on a rack and enjoy! 
What are you baking this week?


blogged 2 years ago: Chocolate Chip Oatmeal Cookies
blogged 3 years ago: A Hike Through the Aspens

9 comments:

Anna Scandinavian Cottage said...

These sound really nice! I'm going to make them over the weekend I think. Thanks!

Eleanor said...

Ok - so when are you penning your cookbook???
These sound amazing!

amanda said...

Baking theeeeese! I knew I bought pumpkin yesterday for a reason.

Rania said...

oooh they sound lovely! I have to try them out. I really need to stock up on pumpkin purée, not something I usually keep at home. Swedes are really bad at using pumpkin... sadly :(

I worked together with a really talented girl a month back, and she made these delicious pumpkin cookies filled with ginger taffy (not quite as healthy though...) and they were delicious! I've posted pics and a recipe here http://raniamaria.eu/blog/2013/10/pumpkin-cookies-filled-with-ginger-taffy/

I really love seasonal food and bakery <3

Katratzi said...

I think I need a pumpkin now xD
YUMMY!

Darcy said...

Made these this week and loved them! Hearty, healthy, slightly sweet, and lots of dark chocolate chips...the perfect grab-n-go breakfast, especially when you are craving some sort of baked good! And the perfect afternoon snack too! You are a food genius!!!

Anonymous said...

I just made these with dried cranberries instead of chocolate chips, and used Cranberry Grape Nuts instead of the flax and hemp… they are wonderful! Thanks!

Anonymous said...

This is the second go-around for me with these muffins. Super great way to start the morning or mid-morning snack or afternoon snack. My husband even snatched a few. THAT is saying something :)

Rachel Page said...

Yum! I love having healthier versions of recipes.