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Chocolate Chip Oatmeal Pumpkin Muffins

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Fall is here and it’s time to get the oven going and the house smelling like autumn. No better way to bring in the fall than with some pumpkin muffins for your breakfast! Vegan and gluten free, these easy, one bowl, maple-sweetened, chocolate chips pumpkin muffins are healthy, fluffy and delicious!

They are made with fiber-rich whole grains, sweetened with real maple syrup and include a healthy amount of coconut oil for hold-over power.
Enjoy the taste of fall!

Further Food Nutritionist Commentary:

Oatmeal is a great source of fiber and contains a nice mix of both essential kinds (55 percent soluble and 45 percent insoluble). The soluble fiber known as beta-glucan helps to lower cholesterol levels and significantly reduces the risk of cardiovascular disease and stroke. Oatmeal has a very low glycemic load and has the highest protein content than any popular cereal- 8 1/2 grams of protein. It also contains phosphorous, potassium, selenium, manganese, and a couple milligrams of iron. Beware of the sodium amount in this recipe if you have hypertension problems.

By Denine Rogers
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Chocolate Chip Oatmeal Pumpkin Muffins

  • Prep Time:50 minutes
  • Cook Time:25 minutes
  • Servings: 6

Ingredients

1 medium sized pumpkin
2 egg substitutes: 2 tablespoons flaxseeds + 6 tablespoons water
1/3 cup coconut oil, melted
3/4 cup maple syrup
1/3 cup rice milk
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
½ teaspoon grated ginger
1/2 teaspoon nutmeg
1 cup wholemeal oat flour
1/2 cup chocolate chips (or desired amount)

Instructions

1. Preheat oven to 180° degrees F. Grease a muffin sheet.
2. Start by making the pumpkin puree. Grab a medium size pumpkin and slice in half.
3. With a spoon, scoop out the seeds. Place face down on baking sheet lined with parchment paper and roast for about 30 minutes. The exact time will vary depending on the size of the pumpkin: you should be able to poke a fork quite easily through. Let the pumpkin cool for 10 minutes then peel away the skin. Remove 1 cup pumpkin flesh. Place the pumpkin flesh into the blender and blend away until super smooth.
4. Make the flax-eggs: in a mixing bowl, mix together the ground flax seeds and water and set aside for a few minutes so it can thicken up.
5. In a large bowl add oil, maple syrup and flax eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, baking powder, vanilla extract, salt, ginger and nutmeg. Little by little add the flour to the bowl and mix with a large spoon. At this point you can add your chocolate chips and mix until well combined.
6. Divide the batter evenly between the muffin cups. Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean. Wait until they have cooled down and then serve and enjoy.

1. Preheat oven to 180° degrees F. Grease a muffin sheet. 2. Start by making the pumpkin puree. Grab a medium size pumpkin and slice in half. 3. With a spoon, scoop out the seeds. Place face down on baking sheet lined with parchment paper and roast for about 30 minutes. The exact time will vary depending on the size of the pumpkin: you should be able to poke a fork quite easily through. Let the pumpkin cool for 10 minutes then peel away the skin. Remove 1 cup pumpkin flesh. Place the pumpkin flesh into the blender and blend away until super smooth. 4. Make the flax-eggs: in a mixing bowl, mix together the ground flax seeds and water and set aside for a few minutes so it can thicken up. 5. In a large bowl add oil, maple syrup and flax eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, baking powder, vanilla extract, salt, ginger and nutmeg. Little by little add the flour to the bowl and mix with a large spoon. At this point you can add your chocolate chips and mix until well combined. 6. Divide the batter evenly between the muffin cups. Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean. Wait until they have cooled down and then serve and enjoy.

Nutrition Information

Per Serving:
Calories: 364; Total Fat: 14 g; Saturated Fat: 10 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 917 mg; Potassium: 2 mg; Carbohydrate: 53 g; Fiber: 6 g; Sugar: 21 g; Protein: 6 g
Nutrition Bonus:
Vitamin C: 1%; Vitamin A: 60%; Iron: 1%; Calcium: 2%;

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