Healthy Chocolate Chip Breakfast Muffins
When you can have the words chocolate and breakfast in the same sentence, I am ALL in! These muffins are not only delicious, but healthy. They have a whole can of pumpkin and some yogurt in them. This means you don’t need to add any kind of oil at all. I have added one of my favorite ingredients to these….espresso powder! If you follow me, you will already know how much I LOVE this stuff. It just adds so much wonderful richness to your chocolate recipes.
Since pumpkin is used, I felt the need to add in cinnamon and nutmeg. Oh my goodness! So GOOD! You will definitely be able to smell these babies cooking. My girls and I couldn’t wait for them to cool down and had a hot one right out of the oven. Seriously, one of the best breakfast and snack muffins, ever!
The kids will enjoy these wonderful muffins because they are also full of mini chocolate chips. You can also make them up and freeze them. That way, they can have them whenever they want them. They should last a coupe months if stored in the freezer properly. I like to use gallon freezer bags or an airtight container.
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Items that you might need:
Healthy Chocolate Chip Breakfast Muffins
Equipment
- Oven
Ingredients
- 1 1/2 Cups Spelt Flour or A good Gluten free 1 to 1 flour (Regular All purpose flour will work)
- 1/2 cup cane sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp espresso powder (optional)
- 15 oz can Pumpkin
- 1/2 Tbsp pure vanilla
- 1/3 cup coconut milk or regular milk
- 1 egg
- 1/2 cup Plain or vanilla yogurt (5.3 oz container also works) (For dairy free, use almond or coconut milk yogurt. It works well.)
- 1/2 cup mini chocolate chips (I use Enjoy Life dairy free mini chips)
Instructions
- Preheat oven to 350 degrees. Get a muffin tin ready by spraying VERY WELL with cooking spray. If using liners, do the same. SPRAY WELL and set aside. These don't have oil in them so they will stick without oil.
- In a mixing bowl, combine all dry ingredients; except chocolate chips. Turn mixer on low and stir around the dry ingredients till all is mixed up. Next, start adding the wet ingredients to the dry. When all is added, turn mixer on low and start mixing slow, when all is incorporated, turn to medium speed and make sure all is mixed thoroughly. Now, add in chocolate chips and I turn the mixer on slow speed to mix in chocolate chips.
- Next, fill muffin tin about 3/4 full. We like larger muffins so if you prefer smaller ones, put less batter in. Place muffins in 350 degree oven for 25-30 min. This will totally depend on how large your muffins are. If you choose smaller ones, you might need to take time down to 20-25 min.
Notes
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