Easy Healthy School Snack: Pumpkin Packed Chocolate Chip Mini Muffins
Fall is in the air! Back to school for our kiddos. Bring on the pumpkin spice lattes, pumpkin spice muffins, pumpkin spice everything.
Baking always makes comforts me in the busyness of life, and I wanted to make something healthy for my kids for a quick grab and go for school mornings.
My kids do not like to eat breakfast on school days. Argh.
But who could refuse some bite-sized chocolatey-chip stuffed pumpkin mini muffins?
Aiming to go for a win-win. Eating breakfast and eating healthy.
Making sure that the little bit of breakfast they might pop into their mouths are packed with brain-food goodness!
To begin with...
- Dark chocolate and walnuts are both good brain food!
- Walnuts are a good source of omega-3 fatty acids, antioxidants, and good for gut health.
- Dark chocolate contains antioxidants called flavonoids which is good for brain development, and is also rich in minerals such as zinc, iron and magnesium.
- Pumpkin puree is packed with potassium to lower blood pressure, high in antioxidants and Vitamin C to help fight diseases and build immunities, and Vitamin A for eye health!
You are welcome to check out the recipe below.
This mama needs it too!
What do you like to make for back-to-school snacks?
Pumpkin Packed Chocolate Chip Mini Muffins
COMBO ONE:
1 can pumpkin puree
½ cup melted coconut oil
1 egg
1 Tbsp Vanilla Extract
1 cup sugar
1 teaspoon baking soda
2 teaspoon milk
COMBO TWO:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon of each nutmeg, ground ginger, fine sea salt
COMBO THREE:
1 ½ cups chocolate chips
1 cup crushed walnuts
Easy Steps:
Step 1: Preheat oven to 350°F. Spray a 24 mini-muffin pan.
Step 2: Combine “COMBO ONE” ingredients in a large bowl.
Step 3: Combine “COMBO TWO” in another bowl.
Step 4: Add combo two into the pumpkin mixture, stirring gently.
Step 5: Gentle add in “COMBO THREE”. Do not over mix.
Step 6: Use two teaspoons to scoop and drop mixture into each of the greased mini-muffin cups. Bake for 10 minutes until edges are golden and toothpick comes out clean.
Let the pan cool for about five minutes before removing on to a rack. Then enjoy!
Warm Smiles,
Elaine
