I posted this recipe back in the fall, but I thought I should update my recipe. Since entering the blog world I have changed my eating habits, maybe not drastically, because I like to think I’ve always eaten well, but they have changed. For one I don’t eat any processed foods (besides the occasional Luna bar). I have also cut out white sugar and white flour as much as possible. (I still eat the occasional piece of bread that has white flour, well, not now, since I gave it up for Lent).
Some people eat oats in the morning, but I don’t because I don’t have time to sit down and eat AND I can never get them just perfect. I need to perfect them, but it’s certainly NOT happening Monday through Friday. I like to just grab a muffin, whether it’s a blueberry raspberry (or strawberry) or a pumpkin cranberry or a scone, or one of these, it’s super quick and easy and tasty.
I wanted to use half spelt flour and half whole wheat flour for these muffins, but I didn’t have any. (Spelt flour has a nuttier taste and has between 10-20% more protein.) So in a pinch I decided to use oats and ground them up in the food processor to make oat flour. I usually double this recipe so I make 24 muffins at once, since both Danny and I will rotate these and the blueberry muffins.
[print_this] Pumpkin Dark Chocolate Chip Muffins
Ingredients (makes 12-15 muffins)
- 2 1/2 cups spelt or whole wheat flour
- 1/2 cup oats
- 3/4 cup sugar (I use turbinado)
- 2 cups canned pumpkin
- 2 flax eggs (or 2 eggs)
- 1/2 cup almond milk (or any milk you prefer)
- 1 heaping tsp cinnamon
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 2 tsp baking powder
- 1 tsp baking soda
- Preheat the oven to 400 degrees F (200 degrees C).
- 1. Grease and flour muffin pan or use paper liners. Mix sugar and eggs. Add pumpkin and milk.
- 2. * Optional: Ground the oats in a food processor until it is like a flour consistency.
- 3. In separate bowl mix together the flour, oats, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- 4. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. [/print_this]
Happy Wednesday, 2 days till FRIDAY!
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