Pumpkin Chocolate Chip Flax Muffins
Delicious, moist, and healthy muffins that taste and smell like pumpkin spice heaven.
Whole Wheat Flour
Pumpkin Pie Spice
NOT Pumpkin Pie Filling
Greek or Plain Non-fat yogurt
Ground Flaxseed + 6 Tablespoons water
Semi-sweet Mini Chocolate Chips
Preheat the oven to 350 degrees and grease two 9 x 5 x 3-inch bread loaf pans or 2 1/2 muffin tins.
In a small bowl, mix all wet ingredients together with a wire whisk or an electric hand mixer until well combined.
In a large bowl, whisk together all dry ingredients.
Pour the wet ingredients into the dry ingredients and stir to combine. Do not over stir or the bread will come out too flat and dense.
Fold in the mini chocolate chips.
Bake muffins for 20-30 minutes or bread loaves for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
Let the bread sit in the pan for 5 minutes after removing from oven.
Serve warm or store in the fridge for up to one week. These also freeze and reheat very nicely.