{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins
Recipe type: Breakfast
Makes 18 muffins
  • 2 eggs or substitute with flax "eggs"
  • ½ cup honey or substitute with maple syrup
  • 1 cup pureed pumpkin
  • ½ cup (melted) coconut oil or grapeseed oil
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • ⅔ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts
  • ⅓ cup chocolate chips + extra to top muffins (or dried fruit like raisins or cranberries)
  • 2 tablespoons chia seeds (optional)
  • 3 tablespoons flaxseed meal (optional)
  • 2 tablespoons brewer's yeast (optional)
  1. Preheat oven to 350 degrees F.
  2. Whisk together the wet ingredients (eggs through vanilla).
  3. In another bowl, combine the dry ingredients (whole wheat flour through brewer's yeast).
  4. Add the dry ingredients to the wet and mix well.
  5. Line muffin tins with paper. Fill each to the top with batter and top each with a chocolate chip (optional).
  6. Bake 25-30 minutes for regular muffins, 22 minutes for mini muffins, and 55 minutes for a loaf.
  7. They are ready when a toothpick inserted in the middle comes out clean.
  8. Cool for a few minutes in the pan on a rack. Then, remove from the pan and cool completely on a rack.
Nutrition Information
Serving size: 1 Fat: 12.1 Carbohydrates: 19 Sodium: 231 Fiber: 2.9 Protein: 4.6
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/10/21/review-natural-pregnancy-cookbook-and-pump-up-your-milk-pumpkin-chocolate-chip-muffins/
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