Protein Pumpkin Chocolate Chip Muffins

Hay season is in full swing here at the ranch, which means we’ve been having lots of swather rides, tractor rides, and a lot of easy-to-take-with-you/able-to-eat-with-one-hand type of foods. I’ve also gotten pretty darn good at nursing Cooper while bumping along through the hayfield. I’m pretty cool, just sayin. Anyway, these muffins are perfect! They’re very easy, super yummy, full of chocolatey goodness, and packed with protein. The protein comes from beans that you blend up and put in the batter. I know, I know it sounds weird but you can’t taste them at all and you get all of the nutrients added to your muffins. Just be sure to get white beans that don’t have any seasonings added into them. I’ve made that mistake once or twice. They also freeze well so you can make a big batch, put some in the freezer, and have them for a quick and easy snack for later. You can put them in the microwave and have warm, gooey muffins in 30 seconds.

Convinced yet? Good. Now get baking!

Here’s what you’ll need:

Wet Ingredients:

1 cup milk (I use almond but you can use whatever kind you want!)

1/4 cup coconut oil, solid

1 1/2 cup honey, melted

1 cup applesauce

1 can white beans, drained and rinsed

1 can pumpkin

Dry Ingredients:

3 1/2 cups whole wheat flour

2 cups rolled oats

2 tsp. baking soda

2 tsp. baking powder

2 T. cinnamon

1 T. Nutmeg

1 tsp. ginger

1 tsp. cloves

1 tsp. salt

1 cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Combine all of the dry ingredients in a bowl and mix together. Mix in the chocolate chips and then create a well in the center of the bowl.
  • Combine all the wet ingredients in a blender and then pour the wet ingredients into the well in the bowl and mix together. Don’t over mix but be sure and scrape the bottom of the bowl to get all of the dry ingredients combined.
  • Spoon batter into the muffin tin, I like big muffins (and I cannot lie, you other muffin makers can’t deny…sorry…) so I fill mine basically to the top, and bake for 15-20 minutes. At my elevation here in Wyoming and since I fill mine so full I bake mine for the full 20 minutes and they turn out perfect.

Voila! There you have it. Yummy, healthy, and chocolatey muffins already to go, where ever you go! Tractors, road trips, the walk from the kitchen to the couch, where ever!

Where will your muffins take you? If you make them tag me in a picture on Instagram so I can see you and your muffins adventures! (I might be a little too attached to these muffins…)

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