Continuing my love affair with my new favorite cookbook Healthy Starts Here, I made these muffins the other day for breakfast. Not only are they incredibly yummy, but they’re so good for you too!!!
I know, right? When has anything ‘double-chocolate’ ever been good for you?
Pssst… it’s the pumpkin!
Anyways, you absolutely need these muffins in your life. SO I am sharing the recipe with you, but just keep in mind. For every one recipe that I share with you, there are like 20 others in the cookbook that you are missing out on. Better go get your copy ASAP.
RECIPE: Mmm… Double-Chocolate Pumpkin Muffins
Adapted from recipe in Mairlyn Smith’s Healthy Starts Here.
- 1 cup packed brown sugar
- 1 cup buttermilk
- 1 cup pure pumpkin puree, not pumpkin pie filling
- 1/2 cup oat bran
- 1 omega-3 egg
- 1 cup whole wheat flour
- 3/4 cup ground flax seed
- 1/2 cup natural cocoa powder
- 1/4 cup chocolate chips
- 2 tbsp wheat germ
- 2 tbsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 400F (200C). Line a 12-cup muffin pan with paper liners.
- Whisk together the brown sugar, buttermilk, pumpkin, oat bran, & egg in a medium bowl. Set aside.
- Whisk together the flour, flaxseed, cocoa, chocolate chips, wheat germ, cinnamon, baking powder & baking soda in a large bowl.
- Add the sugar/pumpkin mixture to the flour mixture & mix until just combined.
- Divide evenly into muffin cups. Bake until a toothpick comes out clean, around 20-25 minutes.
- Let cool in pan on wire rack for 5 minutes. Remove and then allow to cool completely on wire rack.