These addictive pumpkin chocolate chip mini muffins are 100% whole wheat and naturally sweetened for a delicious, healthy snack!
I use white whole wheat flour in my baking, but whole wheat flour or regular all-purpose flour would work here as well.
I use honey as the sweetener but I think maple syrup would be fine here too. And if you need these to be vegan, you can use a flax egg as a substitute.
You can also make 24 mini muffins and end up with enough batter for about 3 large muffins. Those need to bake for 20 minutes.
These muffins freeze great! Once cooled, I pop them into a ziptop plastic freezer bag and then they are good to store in the freezer for 3-5 months.
|Amount Per Serving||As Served|
|Calories 75kcal Calories from fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
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|