Healthy Chocolate Chip Pumpkin Muffins & Kindergarten Roundup

It feels just like yesterday that I was registering my first born, Sophie, for kindergarten. She was so excited and ready to spread her wings. Sending her off to school was a bittersweet moment, but I knew it was the natural progression of life.

For some reason, I am having a harder time sending my second baby off to kindergarten. Not because she isn’t ready (because she is!), but more that me, as her mother, is not ready….

How is it that I am going to have two little ones in school? How has time gone by so fast?

Sending April off to kindergarten to me signifies a closer of a chapter. Sophie and April were my only babies for so long, that it’s bittersweet to have them old enough to be gone all day long. I guess mommy will just have to catch up with the idea.

 

Kindergarten Roundup

 

Seeing April’s excitement and pure happiness in her smile, make my heart calm. I know she will do great and succeed in this new adventure!

 

Touring the School Bus!
Josie enjoying the bus like her big sisters!

 

In honor of little Miss April, I am sharing her favorite pumpkin chocolate chip muffins.

When I say favorite, I mean FAVORITE! She just can’t get enough and to be honest, I am ok with it. These muffins are made with more wholesome ingredients and reduced sugar. These muffins are perfect for a quick after school snack or to grab on the go!

April is at the perfect age for helping in the kitchen. She loves to help measuring the ingredients and mixing them all together. I wish I could say it goes without a mess, but she loves to try anyways. What better way is there to learn, right?

One thing I really love about this recipe (besides that i’m obsessed with anything pumpkin!), is that it uses coconut oil. Coconut oil is great to use in baking! Its high in natural saturated fats, reduces inflammation, and easier on digestion. Pumpkin on the other hand, is great for fiber, which makes you feel fuller longer!

 

MMmmm Pumpkin….

Today, April and I decided to make our muffins in a blender to save time on dishes. This method turned out great! Plus, it was easy to pour directly into the muffin tins!

What are your favorite recipes to make with kids?

Print Recipe
Healthy Chocolate Chip Pumpkin Muffins
Course Baked Goods
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Course Baked Goods
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Prepare a 12 cup muffin pan, either with cooking spray or paper muffin liners.
  3. In a medium bowl, mix together melted coconut oil and honey. Whisk in eggs.
  4. Mix in mashed bananas, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and sea salt.
  5. Add in flour and mix until combined. Gently mix in chocolate chips.
  6. Divide batter evenly amongst the muffin cups. This should fill at least twelve muffin cups.
  7. Bake at 425 degrees F, for 5 minutes. While keeping the muffins in the oven, reduce the oven temp to 350 degrees F. Bake for an additional 17-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Cool completely on a wire cooling rack. Store at room temp in an airtight container for up to 3 days.
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