Whole wheat, naturally sweetened peanut butter pumpkin muffins, with optional chocolate chips!
* These are great with an extra spread of peanut butter.
* You can sub almond butter for the peanut butter. I do this if I want to send them to school for lunches. (My kids’ preschool is peanut-free.)
* You can use 1 cup of chocolate chips for the whole batch or you can split it, like I did. I spooned the plain batter into six muffin liners. Then I mixed in 1/2 cup of chocolate chips to the remaining batter in the bowl and poured that into the remaining six muffin liners to make a half-and-half batch.
|Amount Per Serving||As Served|
|Calories 280kcal Calories from fat 101|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||20%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|