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Pumpkin Chocolate Chip Flax Muffins
Delicious, moist, and healthy muffins that taste and smell like pumpkin spice heaven.
Course
Breakfast
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
30
muffins
Calories
115
kcal
Author
Megan
Ingredients
2 3/4
Cups
Whole Wheat Flour
2
teaspoons
Baking Powder
1
teaspoon
Baking Soda
1 1/2
teaspoons
Pumpkin Pie Spice
1/2
teaspoon
Salt
15
oz.
Pumpkin Puree
NOT Pumpkin Pie Filling
1
Cup
Applesauce
unsweetened
1
Cup
Greek or Plain Non-fat yogurt
2
Tablespoons
Ground Flaxseed + 6 Tablespoons water
1/2
Cup
Honey
1
teaspoon
Vanilla extract
3/4
Cup
Semi-sweet Mini Chocolate Chips
1
Cup
Pecans
chopped
Instructions
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.
Notes
Serve warm or store in the fridge for up to one week. These also freeze and reheat very nicely.