Pumpkin Chocolate Chip Muffins Part II - The Healthier Version

The pumpkin chocolate chip muffins I posted on Sunday were delicious, but I knew I wanted a healthier version to pack in my lunch for work.  I switched out the white flour for a combination of fresh ground soft and hard white wheat.  I use a Wonder Mill to grind my wheat and I used a Magic Bullet for the flax seed.
I replaced the white sugar with sucanat and used coconut oil instead of butter.

These small changes make a big healthy difference and they still taste great!
Now I don't feel as guilty when I eat them :)























Whole Wheat Pumpkin Chocolate Chip Muffins

1 1/4 cup whole wheat flour (I used a combination of soft and hard white wheat)
1/4 cup freshly ground flax seed
3/4 cup sucanat or sugar (I used sucanat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 eggs
1 cup pureed pumpkin
1/2 cup melted coconut oil or butter (I used coconut oil)
1/2 cup chocolate chips

In a large mixing bowl, whisk together all of the dry ingredients.
In a small bowl add eggs, pumpkin and oil.  Combine all ingredients and mix well.
Scoop batter into a sprayed 12-cup muffin tin.  Bake in a 400 degree oven for 16-20 minutes or until they are golden brown.