High Fibre Pumpkin Chocolate Chip Muffins
cup ( 250
cup ( 250
ml) pure pumpkin
90 ml) psyllium
60 ml) coconut
cups ( 310 ml)
fresh ground whole wheat flour
cup ( 125
ml) fresh wheat germ
(kept in freezer)
60 ml) fresh
ground golden flax seed
30 ml) cinnamon
½ tsp (
7 ml) baking
5 ml) baking
60 ml) semi-sweet
or dark chocolate chips or peanut butter chips
Preheat oven to 400ºF (205ºC). Use a medium size paper cup liner in each cup of muffin tin
or rub each cup with coconut oil. Makes
approximately 24 medium size muffins.
In a large bowl, mix together the first 5 ingredients.
Let sit for about 5 minutes.
In another smaller bowl, mix together the rest of the ingredients, except
for the chocolate chips.
Add the wet ingredients to the dry ingredients and mix until combined.
Mix in the chips of choice.
Scoop into the paper cup liners of muffin cups.
Bake for 20 to 25 minutes or until done.
* Can use ½ cup of
Kellogg’s All Bran also because it is made with psyllium fibre and has 19.5
grams of fibre per ½ cup (125 ml). Another
product is Rexall’s fibre laxative flavoured or unflavoured.
The only thing that you have to watch is the sugars in these products.