7 Grain Pumpkin Chocolate Chip Muffins
7 Grain Pumpkin Chocolate Chip Muffins ~ these amazingly healthy whole grain muffins are light and fluffy but pack a powerful nutritional punch with seven different types of whole grains!
Prep 15 min · Cook 30 min · Total 45 min · Makes 11-12 muffins
Ingredients
- Sugar
- Brown sugar
- Flour
- Chocolate chips
Directions
- Set oven to 350F
- Lightly spray or line a 12 cup muffin tin with paper or silicone cups
- In a large mixing bowl, whisk together the first 11 ingredients.
- Make sure to work out any lumps in the brown sugar.
- Fold in the flours, and then the chocolate chips, being careful not to over mix the batter.
- Spoon or scoop the batter into the muffin tin.
- This recipe makes 11-12 muffins, so you can mound the batter a bit.
- I like to pop a few extra chocolate chips onto the tops of the muffins before baking for an extra tempting look.
- Push them into the batter slightly with your finger.
- Bake for 25-30 minutes, depending on the size of your muffins, or until they have fully risen and are not jiggly or wet in the center.
- You can use a toothpick to check.
- If you are baking these the next day from the fridge, I recommend letting the batter come to room temperature before baking.
- These muffins are magical when eaten warm.
- You can also reheat them for 15 seconds in the microwave.