I’m a big fan of muffins, and I like that these are a healthier version! Could I bake this in a mini muffin pan, and how? These are even better the next day. Or not. The easy solution for this is to buy parchment paper muffin liners at your grocery store. I posted the recipe on Instagram a few weeks back and everyone enjoyed them so I’m posting them here for you to have a place to come back to. Speaking of muffins, I noticed something while browsing through my recipes. So glad you enjoyed! Perhaps the bananas were too big creating too much moisture??? They were light and fluffy, and had that perfect pumpkin spice and chocolate chips that I was craving. If you’re a purist, these, To simplify the baking process, I love using a, 1/2 cup organic sugar (or coconut sugar), 3 cups Wheat Montana non-GMO flour, or all purpose. Fold in chocolate chips. Thanks for stopping by to fuel your health journey! I have not tried it, so I cannot guarantee, tho I think it would work just fine! This site uses Akismet to reduce spam. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. These are delicious and a big hit with my kids!!! Great recipe thanks you! Cool for several minutes before enjoying. The combination of pumpkin puree + greek yogurt gives these muffins a great texture without the need for any oil! I have been making these all of the time! Alternatively, you could spray the muffin liners with cooking spray first. Muffins are best served warm! The key to these fluffy moist muffins is greek yogurt. Thanks for the recipe. Made a batch this morning with pureed pumpkin from my garden and my family loved them so much I made tow more to freeze for lunches…Followed the recipe exactly, just substituted cow’s milk for the almond milk to ensure they were nut-free for school. Hello! In fact I’d bake you all a batch of muffins if I could! Just took these out of the oven and holy yum are they ever amazing! August is over which means that ALL THE PUMPKIN things start in September. Add wet ingredients to dry ingredients and mix until just combined. It also means that we don’t need any oil in this recipe! Loved seeing your instas. Thanks! Unfortunately, they didn’t taste good at all to me and sort of fell a bit now that they’re cool. Fall also means we are edging closer to Christmastime, which is basically the greatest time of the year. There’s SUPER moist, fluffy, pumpkin-y, and so freaking easy to make. To fix this problem, just use parchment paper cupcake liners! They should be plenty sweet with the chocolate chips and honey as well, but feel free to add a drizzle of honey on top when you enjoy them, too. Hmm weird. Mine were actually done at 15 minutes on 325. YUM. Add pumpkin and water. Butternut squash sounds amazing, too , These are so good! In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Delish!! It's about having the confidence to do what we were made to do. Required fields are marked *. The nutrition listed shows the carbs for 1 muffin (23.6g). In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves. The rolled oats do add a little more texture to the muffins which is to be expected but I thought the muffins still tasted good with them. Healthy Pumpkin Chocolate Chip Muffins made with greek yogurt are a fall staple! I think that the brown sugar is supposed to be packed brown sugar though cause I felt like the muffins could be a smidge sweeter but that's just my personal preference.

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