I'm certainly baking a lot of muffins these days! I really can't resist making them. All of my sugar free muffins are done in 35 minutes and are healthy! These muffins are no exception.
love marbled muffins because they look so pretty! And adding some chocolate chips at the end? Yes, please!
I use extra unsweetened chocolate chips, and actually stick them on after the muffins are baked! I like this because the chocolate chips melt, and are wonderful to bite into!
Today I used unsweetened applesauce instead of bananas as my marble muffin's sweetener. I'm really happy with how it turned out because the applesauce made the muffins moist and fluffy, along with the pumpkin puree.
These are a wonderful way to start the day, and look great! Add chocolate chips, and serve it warm!
|👩🏽🍳|Time: 35 minutes|Serves: 8-12 muffins|
1 3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsweetened applesauce
1 cup pumpkin puree
1/4 cup vegetable oil
2 tablespoons unsweetened cocoa powder
1/4 cup unsweetened chocolate chips, plus extra if desired
Preheat your oven to 425 degrees F and line 1-2 muffin tins with cupcake liners.
Whisk flour, baking powder, and baking soda in a large bowl. In a separate bowl combine your applesauce, pumpkin puree, oil, and egg. Pour your wet into your dry, along with your chocolate chips and stir to combine. Take 1/2 cup worth of pumpkin batter and add it to a bowl. Stir your cocoa powder in and set aside.
With an ice cream scoop, drop the pumpkin batter into your prepared muffin liners. Add 1 tablespoon of chocolate batter to each muffin. Swirl with a toothpick and bake at 425 degrees for 5 minutes, then lower the temperature down to 375 degrees and cook for 20 minutes.
- The Bored Baker 👩🏽🍳
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