Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(10)
Ingredients
12 servings
- 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
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Preparation
Step 1
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.
Step 2
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.)
Step 3
Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Step 4
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!
Step 5
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