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This recipe is one of our family favorites! As a dietitian, I love that it is full of fiber, protein and b-vitamins from the whole gains, healthy omega fats from the flax and canola oil, and vitamin A from the pumpkin. It is also a lot lower in sugar than many muffin recipes. As a mom, I love that it is so easy and quick, and uses ingredients I almost always have on hand.
As for my boys, even my pickiest eaters devour these as often as I will serve them.
They are perfect for fall when everything pumpkin is on order. But honestly, we eat them all year round!
Pumpkin Chocolate Chip Oat Bran Muffins
1 1/4 cup oat bran
1 1/4 cup whole wheat flour
1/2 cup ground flax seed
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (or can just use cinnamon)
1 15-ounce can canned pumpkin
1/3 cup canola oil
1/3 cup milk
2 eggs
1 1/2 cups chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix oat bran, flour, flax, sugar, soda, salt and pumpkin pie spice.
In a separate bowl, mix canned pumpkin, oil, milk, and eggs.
Combine wet and dry ingredients.
Stir in chocolate chips.
Fill 24 muffin tins about 3/4 full.
Bake at 350 for 17 minutes, or until muffins sprink back when lightly touched.
Enjoy warm with butter!
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