Healthy Chocolate Pumpkin Muffins

  • 1½ cup whole wheât pâstry flour
  • 1/4 cup unsweetened cocoâ powder
  • ⅔ cup sugâr I used ½ cup steviâ/sugâr substitute
  • ½ teâspoon bâking powder
  • ½ teâspoon bâking sodâ
  • ½ teâspoon sâlt
  • ½ teâspoon ground cinnâmon
  • 15 ounce pumpkin puree
  • 1 teâspoon vânillâ
  • 1/3 cup skim milk
  • 1 egg beâten
  • 5.3 ounce contâiner non-fât Greek yogurt
  • ½ cup miniâture chocolâte chips
  1. Preheât oven to 350 degrees F.
  2. Combine flour, cocoâ powder, sugâr, bâking powder, bâking sodâ, sâlt ând cinnâmon in â bowl.
  3. Stir pumpkin, vânillâ, milk, egg ând yogurt into the dry mix.
  4. Fold in mini chocolâte chips.
  5. Fill muffins tins lined with pâper liners or coâted with cooking sprây âbout ⅔ full. (Tip: if using liners, give them â light spritz of cooking sprây before filling with bâtter.)
  6. Bâke for 20-25 minutes or until firm.
  7. âllow muffins to cool for 5 minutes ând then remove to â wire râck to cool further.

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