These are a great fall time treat. Pumpkins (even canned) are loaded with vitamins A, C, K, and E, they have tons of antioxidants, and are high in magnesium, potassium, and iron. I love making healthy snacks! 2 T. Ener-g egg replacer + 1/2 c. warm water, whisked (or 4 eggs)
2 c. honey (or sugar)
1 16 oz. can pumpkin
1 1/2 c. unsweetened applesauce (or oil)
2 1/4 c. whole wheat flour
1/2 c. rolled oats
1 T. baking powder
1 T. baking soda
1 t. cinnamon
1 t. salt
2 c. vegan chocolate chips
- Preheat oven to 400 degrees
- Beat eggs, honey, pumpkin, and applesauce until smooth
- Combine dry ingredients and add to wet mixture
- Fold in chocolate chips
- Fill muffin tins 3/4 full
- Bake for 16-20 minutes
*I like using mini muffin pans for this, because then they are just bite size and perfect for after school snacks. You do have to adjust the cooking time (12-13 minutes usually works for me.)
*I don't always use honey- this last time we used 1/2 c. agave nectar, 2/3 c. sucanat, and 1/2 t. stevia and it worked great.
*These are better than the picture looks! I'm not a food photographer.Note from Rebekah: We love these. I always make them with 1 c. honey and 1/4 t. stevia. It works great!
1 comment:
These were really good! I have fresh pumpkin and wanted to make something different. Yum! I ran out of honey so I used brown sugar for the rest of the sugar. The muffins came out really tasty. Thanks for posting the recipe!
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