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Pumpkin Coconut Chocolate Chip Muffins

Pumpkin Coconut Chocolate Chip Muffins

I take every opportunity to get some healthy goodness into most things that I make. These muffins give you fiber from the pumpkin, healthy fat from the coconut oil, and with the addition of four eggs, they aren’t lacking in protein. The chocolate chips and coconut simply make them special.

Pumpkin Coconut Chocolate Chip Muffins


  • 4 eggs
  • ½ cup brown sugar
  • ½ cup sweetened coconut
  • ¼ cup maple syrup
  • 2 cups canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup coconut oil, melted
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips


Preheat oven to 400 F. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and stir into pumpkin mixture. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake for 16-20 minutes.

I hope you enjoy!

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