Thursday, June 14, 2012

Whole Grain Chocolate Pumpkin Muffins

 I came up with this idea last night. I thought instead of pumpkin chocolate chip muffins to make chocolate pumpkin muffins. They turned out great. My family keeps eating them so that is always a good sign. They could be frozen for a quick snack too. Hooray, for "healthy snacks" .

3 1/2 C whole grain flour (I mixed 2 C spelt, 1 C kamut, and 1/2 C quinoa, ground together)
1 C light brown sugar, packed
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp nutmeg
2 tsp cinnamon
1 15-oz. can pumpkin, or 2 C fresh pumpkin puree
1/2 C coconut oil (another oil would also work if you are in a pinch)
1/2 C  applesauce
2/3 C Pure Almond Milk
1/4 C cocoa (mine was a blend of Dutch and natural cocoa)

1. Preheat oven to 350 degrees. Grease pans with cooking spray.

2. Mix together dry ingredients in a large bowl. In another bowl, combine pumpkin, oil, applesauce, and almond milk.

3. Mix together wet and dry ingredients until just combined. Pour in mini muffin tins.

4 Bake until a toothpick inserted in the center comes out clean.

Makes about 36- 40 mini muffins.

*You could make it into a loaf instead of muffins.

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