I have been on the hunt for a low cal option for a breakfast muffin.
I stumbled across this recipe from Skinny Taste the other day, and I knew this was the recipe I had been looking for.
The muffins are ultra moist, low calorie, and high in protein after I made a few changes.
One of the changes I made was using almond meal for half the flour; it is simply ground almonds which taste great and add protein.
If your local grocery store does not sell it, you can make it my simply run raw almonds through the food processor, but don’t over mix because you will end up with almond butter.
Healthy Chocolate Chip Pumpkin Mini Muffins
adapted from Skinny Taste Skinny Mini Pumpkin Chocolate Chip Muffins
- 1/2 cup all purpose flour
- 3/4 cup almond meal (can use whole wheat flour or all purpose flour if you prefer)
- 3/4 cup brown sugar
- 3/4 tsp baking soda
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 15 oz can of pure pumpkin
- 2 tbsp virgin coconut oil (or canola)
- 2 large egg whites
- 2 tsp vanilla extract
- baking spray
- 2/3 cup chocolate chips
Preheat the oven to 350°F. Line a mini muffin tin with paper liners or spray with oil for easy removal.
In a medium bowl, combine flour, almond meal, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
Pour batter into prepared muffin tin and bake on the center rack for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the tins immediately.
Let them cool at least 15 minutes before serving.
Makes 28 mini muffins.
Store in refrigerator.