Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!
Original recipe makes 1 dozen muffins
Ingredients
2 cups whole wheat flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
1/2 cup water
1/2 cup chocolate chips
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PREP
15 mins
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COOK
25 mins
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READY IN
1 hr
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
- Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.
Nutrition
Calories: 150 kcal
Carbohydrates: 31.2 g
Cholesterol: 0 mg
Fat: 2.6 g
Fiber: 4 g
Protein: 3.5 g
Sodium: 323 mg