Pumpkin Muffins

I often find myself rushing out the door with the girls. Snacks have become one of the main items I NEED to survive an outing. It's very important to me that I bring healthy food that the girls want to eat. I don't always succeed, but I try! Store bought convenience food is just that, convenient. It fills kids up with sugar and unhealthy fat which end up affecting their moods and behavior. Don't get me wrong, Addie and Lily will have a granola bar every now and then but trying to get wholesome foods in their bodies is a goal of mine. These muffins are low in sugar and fat and are a good source of fiber. The girls like eating them so I’m a happy mommy!

You will need:

1 cup whole wheat flour

½ cup oats, whole grain quick

½ cup all purpose flour

1 tsp baking powder

½ tsp cinnamon

½ tsp ginger

¼ tsp allspice

¼ tsp salt

2 eggs

2 Tbsp agave nectar

¾ cup pumpkin purée

¾ cup almond milk, unsweetened

2 Tbsp olive oil

½ tsp vanilla

¼ cup dark chocolate, crushed in baggie

*servings: 12 large, 24 mini

1. Preheat oven to 400F

2. Mix all dry ingredients in a bowl

3. Mix all wet ingredients in a separate bowl then add to dry ingredients

4. Stir in crushed dark chocolate

5. Portion mixture into sprayed muffin tins

6. Bake for 16-18 minutes if making large muffins, 8-10 minutes if making mini muffins

#PumpkinMuffins