These double chocolate muffins get their clout from whole wheat flour, oat bran and ground flaxseed.
Next time you have to send a treat to school, pack these and tell your kids they’re chocolate cupcakes – they taste that good. (Check label of the chocolate chips for may contain peanuts)
Don’t let the pumpkin in the recipe mislead you. These muffins don’t have the faintest hint of pumpkin flavour. They are chocolate all the way and sometimes when you tell a kid there is pumpkin in something they just won’t eat it, so I give you permission to omit this minor detail.
Makes 12 servings
1 cup (250 mL) 1% buttermilk
1 cup (250 mL) pure pumpkin purée – see tip below
1 cup (250 mL) dark brown sugar, packed well
½ cup (125 mL) oat bran
1 omega-3 egg
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) ground flaxseed
½ cup (125 mL) natural cocoa powder – see tip below
2 tbsp (30 mL) wheat germ, optional
2 Tbsp (30 mL) cinnamon
1 ½ tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
¼ cup (60 mL) chopped dark chocolate, or chocolate chips at least 60% cocoa mass, 70% is best
- Make sure the oven rack is in the middle of the oven. Preheat the oven to 400°F (200°C.) Line a muffin pan with paper cup liners.
- In a medium bowl, beat together all the wet ingredients. Set aside.
- In a large bowl, using a fork or a wire whisk, mix together all the dry ingredients.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Scoop into muffin cups. Bake for 20 to 25 minutes or until done.
Each muffing contains: 200 Calories, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 180 mg Sodium, 38 g Carbs, 5 g Fiber, 6 g Protein
Professional home economist tip
Pumpkin puree is very differernt from pumpkin pie filling. This recipe uses pumpkin puree which has no added sugar.
Natural cocoa powder, sometimes called raw, is higher in heart healthy antioxidants than Dutched cocoa powder.