As you can tell from the lack of posts over the last week, it’s been a little crazy around here. Last week I had to take Cooper for surgery for his second set of ear tubes, after only finding out that he needed them the Friday before. Cheerleading is also winding down, so I’ll have a lot more free time in the evenings to cook, bake and catch up blogging…plus its going to be dark so early, that I know we’re going to hibernate most night. What is it about daylight savings time that makes you want to put on your pajamas and do nothing but lay around once you get home from work. I’m determined to not let that happen and putting my foot down! I’m getting back to working out regularly and have a new mindset, focus and intention this month.
I made these muffins for Madeline to take to school as snack. She’s been asking a lot more muffins lately and I figured I would take the opportunity to pack them full of good things! She’s had a bit of a growth spurt this last month and has grown taller! Almost all of her pants are getting too short but thankfully it’s boot season, so I can get away with having to go buy her all new pants! The muffins were super moist and have no butter or sugar!
1 1/2 cups whole wheat flour
2 tsp ground flax
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup honey
1/2 Tbsp olive oil
1 Tbsp vanilla extract
1/2 cup nonfat vanilla yogurt
1/3 cup unsweetened vanilla almond milk
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a medium bowl, combine the dry ingredients, including flour, ground flax, baking soda and spices.
In a separate bowl, beat together the pumpkin, honey, egg, oil, vanilla and milk with a hand mixer. Add the wet ingredients to the dry mixture and mix until just combined. Gently fold in the chocolate chips.
Divide the batter evenly into the 12 tin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes and then remove and transfer to a wire rack to cool completely.
Source: Ambitious Kitchen