Fall has finally arrived in SoCal. I have been seeing leaves turn and chilly weather all over the internet, but here in SoCal, it’s only just now starting to cool off. A dreamy fog rolls in from the coast that makes our mornings brisk and cool. A murder of crows 100’s of birds deep fly from our local dump to the reservoir. Their flight path directly over our house, all of these things remind me that it’s fall and give me the feeling I’m in an Edgar Allen Poe novel.
Ok, enough drama.
Anyway, I did a muffin redux. I wanted to create a muffin that my family would eat but change some of the ingredients to make it healthier. My family seems to do best when I do partial healthy, I can’t go full blown, they just simple will not eat it. I have learned to use moderation with a redux. Here is my recipe for Chocolate Chip Maple Pumpkin Muffins:
What You Will Need
Makes 15 muffins
1/2 to 3/4 cup of coconut oil
1/2 cup of sugar
1/2 cup of maple syrup
2 large eggs
1 cup of white flour
1/2 cup of whole wheat flour
1 tsp baking soda
1 tsp sea salt
15 oz. of organic pumpkin
1/2 cup of plain greek yogurt
1 tsp. vanilla
1/4 cup of chia seeds
1/4 cup of flax meal
1/2 cup of dark chocolate chips (Optional)
How to Make
1. Preheat oven to 350 degrees.
2. Mix Flours, salt, baking soda, chia seeds and flax meal in a large bowl and set aside.
3. With a eletric or hand mixer cream coconut oil, sugar and maple syrup. Add eggs one at time until mixture is fluffy. Add pumpkin puree, greek yogurt, and vanilla.
4. Slowly add dry ingredients and chocolate chips until just blended, don’t over mix or the muffins will be tough.
5. Scoop batter into a lined cupcake pan and bake for 35-40 minutes. Let cool and enjoy with a icy cold or hot beverage.
I put them in my kids lunches, serve as an after school snack, or for a breakfast on the run.