To be completely honest, I have eaten many better muffins than these. However, I don’t think I’ve had a better tasting healthy muffin than my pumpkin chocolate chip. They might be ugly but they’re chock full of virile ingredients: Omega 3’s, fiber, protein, antioxidants, beta carotene, and lots o’ vitamins. These muffins are not bad at all, just not very sweet. So if you are used to sugary muffins don’t make these, eat a cupcake and go hang with Paula Dean. My organic pumpkin chocolate c
hip muffins are the result of years of trial and error (to be frank I’m still tweaking the recipe, mostly because I abhor making the same thing all the time – and I’m under the impression I might one day make the ‘perfect’ muffin) and a good way to get my fickle human child to eat flax seeds and pumpkins.
Ingredients:
1 C – Whole Wheat White Flour
1/2 C – Organic Ground Flax Seed
1/2 C – Almond Flour
1 Tbsp Organic Coconut Oil
4 Tbsp Melted Unsalted Grass Fed Butter (do this 1st)
2 Organic Medium Eggs
1.5 Teaspoon – Cinnamon
1 Teaspoon – Baking Powder
1/8 Teaspoon – Cloves
1/4 Teaspoon – Ginger
1/8 Teaspoon – Nutmeg
1 Tbsp – Vanilla Extract
1 Teaspoon – Baking Soda
1 C – Dark Chocolate Chips
1 Can of Organic Purred Pumpkin
3 Tbsp -Apple Sauce or 1Tbsp of Honey
2 Tbsp – Seltzer water
Tools:
Oven
2 Mixing bowls
Ice cream scooper
Muffin tin (12)
Whisker (or a fork and a fast hand)
Cooling rack
Toothpick (or some other tool to test the doneness)
Small saucepan (to melt butter)
Preheat the oven to 375 degrees. Melt the butter on the stovetop and let it cool for a few minutes. Many people prefer to melt their butter in a microwave, go right ahead, but I prefer to remain like the Swiss and ‘nuke’ nothing. Next, in a large bowl, sift together all the dry ingredients: the flours, ground flaxseed, baking soda, baking powder, ground spices and chocolate chips.
Whisk the eggs together and then combine all the wet ingredients: eggs, butter, coconut oil, vanilla, pumpkin, seltzer and apple sauce. Make to sure to properly whisk in the oil and butter so it is combined. Fold the dry mixture into the wet – lightly mix. If you mix it too much the muffins will be hard. Don’t over-mix! Butter or spray a muffin tin and scoop mixture in (with ice cream scooper). Bake for 25 minutes at 375. Do the toothpick test to make sure these suckers are done. Pop them out and put on a wire rack to cool. Eat.
Doug Joachim – NYC www.JoachimsTraining.com
