Pumpkin Chocolate Chip Bran Muffins

This recipe is one of our family favorites! As a dietitian, I love that it is full of fiber, protein and b-vitamins from the whole gains, healthy omega fats from the flax and canola oil, and vitamin A from the pumpkin. It is also a lot lower in sugar than many muffin recipes. As a mom, I love that it is so easy and quick, and uses ingredients I almost always have on hand.

As for my boys, even my pickiest eaters devour these as often as I will serve them.

They are perfect for fall when everything pumpkin is on order. But honestly, we eat them all year round!

Pumpkin Chocolate Chip Oat Bran Muffins

1 1/4 cup oat bran

1 1/4 cup whole wheat flour

1/2 cup ground flax seed

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice (or can just use cinnamon)

1 15-ounce can canned pumpkin

1/3 cup canola oil

1/3 cup milk

2 eggs

1 1/2 cups chocolate chips

Instructions

Preheat oven to 350 degrees.
Mix oat bran, flour, flax, sugar, soda, salt and pumpkin pie spice.
In a separate bowl, mix canned pumpkin, oil, milk, and eggs.
Combine wet and dry ingredients.
Stir in chocolate chips.
Fill 24 muffin tins about 3/4 full.
Bake at 350 for 17 minutes, or until muffins sprink back when lightly touched.
Enjoy warm with butter!