Pumpkin Carob Chip Muffins


Prep Time

10-15 minutes

Prep Notes

Carob chips are similar to chocolate chips but they come from a different plant entirely.  Unlike chocolate, they are caffeine-free, vegan and have half the sugar per serving.  They are a nice alternative to try.  You can substitute dark-mini chocolate chips if you would rather.

Cooking Time

15-20 minutes

Yields

15-18 muffins

Ingredients

Preheat oven to 350. Prepare 15-18 muffin tins (spray with non-stick cooking spray or can use paper cups)


1 2/3 cups whole-wheat pastry flour

¾ cup evaporated cane juice (organic sugar), can use regular if not available

1 ½ tsp cinnamon

1 t. baking soda

½ t. baking powder

2 eggs

1¼ c. pumpkin puree( canned is fine)

½ cup safflower or canola oil

¾ t. mace

½ t. salt

¼ tsp nutmeg

¼ tsp cloves

½ cup carob chips or mini grain-sweetened chocolate chips

Directions

Combine dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients.  Then add wet to dry and stir just until moistened.  Fold in chips.  Divide batter between 15-18 muffin tins.  Bake 15-20 minutes.  Let cool for 5 minutes then remove from pan to wire rack to cool completely.

Notes

Most muffins really dry out after the first day, but these muffins stay nice and moist in an air-tight container.  You can also freeze them and grab them when you need a healthy treat on the go.  Being prepared with healthy snacks is an important part of having a healthy lifestyle.

Credit

Originally from Carrie Bellissimo, but modification from Prairie Health Companion