With no added fat and warm chocolate oozing from these muffins, what's not to love?
Makes 18 muffins (4 points +)
- 2 medium bananas ( ripe)
- 1 c. canned pumpkin puree
- 2 eggs
- 1/3 c. sugar
- 1/2 c. sugar-free maple syrup
- 1/4 c. flax seed, ground
- 1/4 c. wheat germ
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
- 3/4 c. semisweet chocolate chunks
- 1/4 c. shelled raw pumpkin seeds ( Pepitas)
Preheat oven to 375 and spray muffin tins with nonstick spray.
In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.
Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds.
Bake 18-20 minutes or until done. Transfer to a wire rack to cool.
adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth