|Mini muffins topped with a chocolate chip make an appealing snack for moms or for kids!|
But I was set to visit a friend and her newborn; it would be the perfect opportunity to give her some food that will support her health and her breastfeeding. Plus, I can get rid of the pumpkin!
After playing around with my recipe, I've come to realize that I don't dislike pumpkin...I dislike pumpkin spice. So, I left out the cinnamon and nutmeg and other spices you'd usually find in such muffins. And I added less traditional items (like almond flour and chia seeds) that add protein, fiber, calcium and good fats:
- 2 eggs
- 1/2c honey
- 1c pureed pumpkin
- 1/2c (melted) coconut, grapeseed or canola oil
- 1/2c unsweetened applesauce
- 1t vanilla
- 1c whole wheat flour
- 2/3c almond flour
- 1t baking soda
- 1/2t salt
- 1/2t baking powder
- 1/2c chopped walnuts
- 1/3c chocolate chips + extra to top muffins (or dried fruit like raisins or cranberries)
- 2T chia seeds*
- 3T flaxseed meal*
- 2T brewer's yeast*
Preheat oven to 350 degrees. Whisk together the wet ingredients. In another bowl, combine the dry ingredients. Add the dry ingredients to the wet and mix well.
Line muffin tins with paper. Fill each to the top with batter and top each with a chocolate chip (optional). Bake 25-30 minutes for regular muffins, 22 minutes for mini muffins, and 55 minutes for a loaf. They are ready when a toothpick inserted in the middle comes out clean. My yield was 12 mini muffins and 12 regular (not super-sized like you get in coffee houses) muffins; another batch's yield was 12 mini muffins and one loaf.
Cool for a few minutes in the pan on a rack.
I packed up the larger muffins to take to my friend; she and her three-year-old loved the muffins! The mini muffins were tested by my son. His review:
Do you include pumpkin in your diet? Any other recipes you can suggest that might spark some pumpkin love?