Greek yogurt, pumpkin, oatmeal, low fat, chocolate chip mini muffins!

Hot damn. It's been awhile! I decided to finally log back in to share this awesome mini muffin recipe that I've been using for Gemma's snacks at school. She only goes for 3 hours a day but since it's in the afternoon (her hungriest time) she needed a tasty snack with some protein to really get her through.

It's really bothering me how off center the muffins are in this picture, btw. 

I've combined various recipes to come up with this one. It's everything I ever wanted in a muffin! Enjoy!

Ingredients
2 cups whole wheat flour
1 cup plain oats (I use old fashioned)
1/3 cup sugar (I find this to be enough with the honey and chocolate chips)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons of wheat germ just for kicks (optional)
1 6 oz container nonfat Greek yogurt
1/2 can (roughly: see instructions) plain pumpkin.
2 tablespoons honey
2 large eggs, lightly beaten
2tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 cup chocolate chips

Instructions
1. Preheat at 350. Combine flour, oats, sugar, baking powder, baking soda, and salt in a large bowl.

2. Put 6 oz container of greek yogurt in a Pyrex type measuring cup. Fill up to the 1 1/2 cup line with pumpkin. (I am way too lazy to figure out how much pumpkin that is. Sorry.) You can either transfer this to a bowl to add the rest of the ingredients or just keep adding to the Pyrex (what I do.) Add honey, eggs, butter, and vanilla to pumpkin/yogurt mixture. Mix all wet ingredients.

3. Fold wet ingredients into dry ingredients until well mixed. Fold in chocolate chips.

4. Bake at 350 for 15 minutes in greased muffin tin.

***Obligatory photos of cute child with muffins***




I told her to sniff them like they were delicious. Apparently this is what that looks like.

Mostly adapted from See Aimee Cook