Whole wheat Pumpkin Coconut Muffins (adapted from keep your diet real)
•½ cup of brown sugar
•¼ cup vegetable oil or canola oil (I used corn oil)
•1 ½ cups of pumpkin puree (one 15.5 oz can) (I used freshly mashed pumpkin)
•1 cup of whole wheat flour (I used whole meal)
•1 cup of all purpose flour
•1 teaspoon of baking powder
•½ teaspoon of baking soda
•1 teaspoon of cinnamon
•¼ teaspoon of salt
•¼ teaspoon of nutmeg
•½ cup of chocolate chips (semi-sweet) (I ran out of chips so added 3 tablespoons of coconut flakes)
1.Preheat the oven to 180 deg C.
2.Grease a muffin pan with butter or use paper liners.
3.In a large mixing bowl, combine the sugar, eggs, and oil. Stir for about 3 minutes using a wooden spoon or an electric mixer.
4.Add the pumpkin puree to this mixture and stir for another minute.
5.In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt, and nutmeg.
6.Add the dry mixture to the wet mixture a little bit at a time until fully combined.
7.Stir in the chocolate chips (and coconut flakes) and then fill the muffin pan so that each space is about ¾ full.
8.Bake for 20-25 minutes until golden brown.