These muffins are quick to make and kids will love them!
Author: Anna Laurie
Prep time: 15 minutes
Cook time 25-30 minutes
Yield: muffins 12 large
Category: breakfast / snack
Cuisine: GF, DF, SF, NF, PF, TNF
2 C Bob’s Red Mill gluten free all purpose flour
1 tsp baking soda
2 Tbsp baking powder
½ tsp salt
¼ tsp nutmeg
¼ tsp ginger
1 tsp cinnamon
1 C brown sugar
1 C vegan cane sugar
½ C olive oil
2 organic eggs
1 can organic pumpkin
1 ½ C Enjoy Life chocolate chips
Directions:
Preheat the oven to 350.
Line a 12- muffin pan with paper baking cups. Set aside
In a large mixing bowl, stir together all the dry ingredients until combined.
In another large bowl, stir brown sugar, vegan cane sugar, olive oil, eggs and pumpkin with a whisk.
Gradually add in the dry ingredients until a smooth batter forms. Stir in one cup of chocolate chips.
Fill the prepared muffin cups all the way to top with filling for a bigger topped muffin.
Sprinkle each muffin with the remaining chocolate chips
Bake for 25 to 30 minutes, or until a toothpick inserted into center of the muffin comes out clean.
Remove from oven and allow to cool before serving. Enjoy!