Healthy Pumpkin Muffins

Now don’t let the word “healthy” deter you. Although these aren’t chock full of sugar, they are GOOD. Just tell yourself you’re making a health food and feel pleasantly surprised at how much of a treat these are. Bonus: chocolate chips make them kid-friendly by default. This is one of those recipes I’ve had for years without knowing the origin. When the first leaf falls in September I am preheating the oven.

NOTE: These muffins are great for postpartum. Breastfeeding moms can add 2 T. brewer’s yeast to boost milk supply.

Ingredients:

2 large eggs
1 c. pumpkin puree
1/2 c. dark honey
1/2 c. melted coconut oil (or oil of choice)
1/2 c. unsweetened apple sauce
1 t. vanilla extract
1 c. whole wheat flour
2/3 c. almond flour (or flour of preference)
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
1/3 c. chocolate chips (plus more for tops)
2 T. chia seeds
3 T. flax meal

Directions:

Preheat oven to 350. Line two muffin pans with cups. (I usually get 17-18 muffins from this recipe)

Whisk all wet ingredients together in a large bowl. In a separate bowl, combine all dry ingredients. Add the dry ingredients to the wet mixture. Mix well and add chocolate chips. Fill muffin cups halfway and top with extra chocolate chips if you like. Bake for 20-30 minutes, using a toothpick to check for readiness.

I hope y’all enjoy these. Let me know if you make them!