Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins
Delicious Whole Wheat Pumpkin Chocolate Chip Muffins made with greek yogurt, no butter and sweetened naturally with honey! These healthy pumpkin muffins make the perfect breakfast or snack.
Servings 12 muffins
Calories 144cal
Ingredients
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of cloves
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup honey
- 1 egg
- 1/2 tablespoon olive or coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup nonfat plain greek yogurt
- 1/3 cup unsweetened vanilla almond milk
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves.
- Add pumpkin, honey, egg, oil, vanilla, yogurt and milk to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. (Alternatively you can mix the wet ingredients together in a large bowl.)
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- 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. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm!
Notes
TO MAKE VEGAN: Replace egg with 1 flax egg and use applesauce instead of greek yogurt. Use vegan chocolate chips, such as the Enjoy life brand.
TO MAKE GLUTEN FREE: Use an all-purpose gluten free flour instead of whole wheat. I suspect you may be able to use oat flour but am not certain.
Nutrition
Serving: 1g | Calories: 144cal | Carbohydrates: 23.6g | Protein: 4.5g | Fat: 4.3g | Fiber: 3.1g | Sugar: 11.8g