Well, it’s not Fall yet, but when Disneyland changed their decorations to Fall, and Starbucks brought back the Pumpkin Spice Latte, it made it feel like it was already Fall in my heart and soul (which is all that counts right). And of course, I immediately began craving fall foods and pumpkin flavored desserts, warm sweaters and scarves, and hot coffee- even though it’s still average 90 degrees here in So-Cal. A girl can dream okay?
So basically, was dying for pumpkin spice anything- but you know all those desserts and lattes….as delicious as they are they’re usually fluffed up with way too much sugar, and other chemicals I just don’t feel like putting in my body. And that is why I searched long and hard for a recipe that I could actually feel decent about putting into my body… but still enjoy, because that’s the whole point right?
For this awesome pumpkin chocolate chip muffin recipe, I’ve replaced regular flour with white whole wheat flour, sugar with honey and banana, and vegetable oil with coconut oil.
And the result is a delicious, not too sweet muffin that won’t leave you feeling sugared out or even guilty- just so satisfied, and like you’re being wrapped up in an invisible blanket of fall goodness….at least that’s how I felt when I took my first bite.
I mean, even Magnus wanted some…granted, he’ll eat anything that comes his way, but it was too cute not to share.
This recipe really is too good to be true. Be careful they are dangerously addicting. Enjoy!
Healthy Pumpkin Chocolate Chip Muffins
Prep Time: 10 minutes, Cook Time: 52-55 minutes, Makes: 12 muffins
1/3 cup coconut oil
1/2 cup honey
2 eggs (or 1/2 cup Applesauce for vegan version)
1 cup mashed ripe banana (2-3 bananas)
1 cup pure pumpkin puree
1 tsp. vanilla extract
1/4 cup milk (of choice, I used Almond milk)
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. sea salt
1 3/4 cup white whole wheat flour
1/2 cup dark chocolate chips
Preheat oven to 425 degrees F.
Grease 12 cup muffin tin with coconut oil, or cooking spray of choice.
In a large mixing bowl whisk coconut oil, honey, and eggs.
With a wooden spoon, mix in the mashed banana, pumpkin puree, pumpkin pie spice, milk, vanilla extract, baking soda, and sea salt.
Ad the flour and mix until just combined. Fold in the chocolate chips.
Fill the muffin tin evenly with the batter- it should be able to generously fill all 12 cups.
Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, reduce the temperature to 350 degrees F, and bake for an additional 17-20 minutes or until toothpick in the middle comes out clean.
Place the muffins on a cooling rack. Can be stored for 3-4 days at room temp (or longer in the fridge or freezer).