Healthy Chocolate Chip Breakfast Muffins
These delicious chocolate muffins will be everyone's favorite breakfast or snack on the go. Try them today and watch them disappear as fast as you make them!
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
**These muffins are very moist and need to be refrigerated or eaten within 2-3 days. You can freeze them and they will last for at least 2 months in the freezer.**