7 SmartPts

CHOCOLATE CHIP MUFFINS

INGREDIENTS:

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp virgin coconut oil (or canola)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips

DIRECTIONS:

  1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
  2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
  3. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
  5. Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let them cool at least 15 minutes before serving.

NUTRITION INFORMATION

Yield: 14 servings, Serving Size: 2 mini muffins

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 4
  • Calories: 160 calories
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 118mg
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugar: 18g
  • Protein: 2g

 

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