It’s that time of the month again for The Secret Recipe Club! This month my assignment was The Avid Appetite. I was introduced to Rachel’s blog when I moved from Group B to Group C a couple months ago. I’m loving all the new blogs I get to explore with a new group and Rachel didn’t disappoint. She’s a mom to Penelope (she’s super cute!) and wife to Shaun. We have a few things in common – we’re both working moms who like to eat cake, watch a ton of TV shows and trying to keep it all together. Sometimes I think that last one is impossible…especially after the CRAZY month I’ve had.
I dove right into Rachel’s blog to find a recipe and found a few I wanted to try like Gorgonzola Fig Crostini (even thought I’m trying so hard to eliminate dairy), Make Ahead Breakfast Burritos, and Greek-style “Sloppy Joes”. I finally settled on her recipe for Pumpkin Yogurt Bread since we had a little taste of fall the other week and I’m ready for all things PUMPKIN!
Since my kids love muffins, I thought that was a better route to go than making bread. I also cut the amount of brown sugar since I was adding in mini chocolate chips and swapped the canola oil for coconut oil. It came out really good and perfect to drink with a cup of pumpkin coffee.
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
3/4 cup light brown sugar, packed
3/4 cup 0% Greek Yogurt
3 Tbsp coconut oil, melted and cooled
1 1/2 tsp vanilla extract
1 cup mini chocolate chips
Preheat oven to 350 degrees and line a muffin tin with paper liners. Set aside.
In a small bowl, combine the dry ingredients and stir until well combined. In the bowl of a stand mixer, mix the egg, brown sugar, yogurt, oil and vanilla extract. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips.
Divide between 12 muffin cups and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool before enjoying.