These chocolate chip muffins are basically dessert, let’s be real. But I won’t judge you if you eat them for breakfast. That’s what we do in my house and it makes us all very happy indeed. These muffins are also quite nice as an afternoon snack with a cup of chai. If it’s a chilly afternoon in October, you know what I’ll be doing!
And it’s not all just sweets. With a healthy dose of pumpkin and flaxseed, these chocolate chip muffins are nutritious too. Pumpkin is high in antioxidants as well as vitamin A, vitamin C, iron, and folate. Flaxseed is full of omega-3 fatty acids, antioxidants, and fibre. Both flaxseeds and pumpkin seeds are also packed with protein!
Your family and friends will love these and you’ll feel good about all the nutrition you’re feeding them!
Chocolate Chip Muffins – Ingredients
¾ cup pumpkin puree
½ cup maple syrup
¼ cup butter or coconut oil, melted
6 eggs, whisked
2 teaspoons vanilla extract
½ cup coconut flour
¼ cup ground flaxseed
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon powdered ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon sea salt
¾ cup chocolate chips or chopped dark chocolate
- Preheat oven to 350 F / 175 C.
- Put butter or coconut oil in a small pan on the stovetop over low-medium heat to melt.
- Combine coconut flour, flaxseed, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and sea salt in a large bowl.
- In a smaller bowl, whisk eggs, then add pumpkin, vanilla, maple syrup, and melted butter. Stir to combine.
- Add the mixed wet ingredients to the large bowl with the dry ingredients and stir until well combined.
- Stir in chocolate chips.
- Line muffin pan with non-stick muffin liners.
- Divide batter evenly among the 12 liners (use a spoon).
- Bake at 350 F / 175 C for 35-40 minutes.