Chocolate Chip Pumpkin Bran Muffins

Name: Chocolate Chip Pumpkin Bran Muffins
Yield: 12
Ingredients: 1 1/2 cups (180g) oat bran (measured correctly and gluten-free if necessary); 3/4 cup (183g) pumpkin purée; 1/2 cup (120mL) nonfat milk; 1 1/2 tsp vanilla extract; 1 cup (120g) whole wheat or gluten-free* flour (measured correctly); 2 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly; 1 large egg white, room temperature; 1/4 cup (60mL) pure maple syrup; 1/4 cup (60mL) molasses; 2 tbsp (28g) mini chocolate chips, divided

Chocolate Chip Pumpkin Bran Muffins was pinched from <a href="http://amyshealthybaking.com/blog/2015/09/29/chocolate-chip-pumpkin-bran-muffins/?utm_source=feed" target="_blank">amyshealthybaking.com.</a>

"These tender muffins are full of fall flavors! Sweet pumpkin, cozy spices, and lots of chocolate… It’s hard to ask for anything more in a muffin! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. Do not store at room temperature because baked goods containing pumpkin tend to mold rather quickly...."

INGREDIENTS

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1 1/2 cups (180g) oat bran (measured correctly and gluten-free if necessary)

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3/4 cup (183g) pumpkin purée

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1/2 cup (120mL) nonfat milk

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1 1/2 tsp vanilla extract

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1 cup (120g) whole wheat or gluten-free* flour (measured correctly)

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2 tsp baking powder

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2 tsp ground cinnamon

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1/4 tsp ground nutmeg

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1/4 tsp ground ginger

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1/4 tsp salt

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1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly

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1 large egg white, room temperature

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1/4 cup (60mL) pure maple syrup

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1/4 cup (60mL) molasses

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2 tbsp (28g) mini chocolate chips, divided

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