Healthy Muffin Monday: Gluten Free Dark Chocolate Chip Pumpkin Spice Muffins
It's my favorite time of year guys!! Not only do I love everything about fall - Pumpkin Spice lattes, fall scented candles, football, and sweatshirt weather (ok, it'll be here in November for us AZ folks), I love creating pumpkin recipes from muffins and smoothies to sweet and savory dinner dishes!
Whenever I make a batch of anything, I always hope for the best. Oftentimes, I start with a base recipe and modify it to make it healthier and more nutritious. When I popped these in the oven, I really wasn't sure what to expect.
My friend Amy just happened to come over right as they came out of the oven. Now Amy is a chef in her own right. The girl makes amazing looking dishes, and even spent 9-10 days in Italy learning from the best. When she said they were great, I knew they were a success!
Seriously guys, these were all gone the same day! I think I had five muffins for lunch. Good thing I modified the recipe!
I am excited to share my first pumpkin spice recipe of the fall with you!
Here's what you're going to need:
(If you do not need gluten free, you can use regular whole wheat flour-just remove the xanthan gum and the 1/4 cup of agave nectar and add 6 more packets of Truvia instead)
3/4 cup gluten free all purpose flour
1/2 cup brown rice flour
1/4 cup coconut flour
1 tea xanthan gum
1 tea ground cinnamon
1/4 tea ground cloves
1/4 tea ground nutmeg
1/4 tea salt
1/2 tea baking soda
Two tbsp ground flax seed (optional to add omega 3's)
12 packets/3.5 tbsp (equivalent of 1/2 cup sugar) Truvia (Stevia) sweetener
1/4 cup applesauce
1/4 cup agave nectar
1/2 cup nonfat Greek yogurt
3 egg whites
3/4 cup canned pumpkin
1 tea vanilla extract
1/3 cup dark chocolate chips
Directions:
Preheat oven to 350* and grease muffin cups in a muffin pan.
Mix all dry ingredients up to the flax seed.
Combine all wet ingredients plus Stevia in separate bowl.
Slowly add wet mixture to dry ingredients in standing mixer until uniform.
Fold in dark chocolate chips.
Divide evenly between 12 muffin cups and bake for 30 minutes.
Let cool on wire rack, enjoy!!
Approximate nutritional information (doesn't include flax seed):
Happy Trails!
Stacey
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