Pumpkin Spice Chocolate Chip Muffins (fat free)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 334.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 150.5 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 9.8 g
- Protein: 6.9 g
View full nutritional breakdown of Pumpkin Spice Chocolate Chip Muffins (fat free) calories by ingredient
Introduction
These are the most wonderful muffins. They have no fat and the only sugar comes from maple syrup, plus the dark chocolate chips. I prefer to use Ghirardelli dark chocolate chips and oat flour. I also use the large muffin pans, so you get 12 large muffins. This recipe would make 24 of the normal small size muffins. These are the most wonderful muffins. They have no fat and the only sugar comes from maple syrup, plus the dark chocolate chips. I prefer to use Ghirardelli dark chocolate chips and oat flour. I also use the large muffin pans, so you get 12 large muffins. This recipe would make 24 of the normal small size muffins.Number of Servings: 12
Ingredients
-
3.75 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2 medium (7" to 7-7/8" long) Banana, fresh
.5 cup Maple Syrup
2 tsp Vanilla Extract
4.0 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
4 tsp Cinnamon, ground
2 tsp Nutmeg, ground
1 tsp Ginger, ground
283 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Directions
In a large bowl, mash the bananas, then mix in the pumpkin puree, maple syrup and vanilla extract. Set aside.
In another large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.
When the dry ingredients are well combined, mix them into the wet ingredients. I usually mix half at one time, then the second half, to make sure they are well combined. If the mixture seems too dry, I will stir in enough soy or almond milk to make the batter a bit wetter.
Stir a whole bag of dark chocolate chips into the batter.
Fill 12 large greased muffin cups. Bake at 374 degrees for 40 minutes. Cool the muffin tins when the come out of the oven, then remove the muffins onto cooling racks. These freeze well.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user SCHADWIC.
In another large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.
When the dry ingredients are well combined, mix them into the wet ingredients. I usually mix half at one time, then the second half, to make sure they are well combined. If the mixture seems too dry, I will stir in enough soy or almond milk to make the batter a bit wetter.
Stir a whole bag of dark chocolate chips into the batter.
Fill 12 large greased muffin cups. Bake at 374 degrees for 40 minutes. Cool the muffin tins when the come out of the oven, then remove the muffins onto cooling racks. These freeze well.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user SCHADWIC.
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