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BOOST Mini Chocolate Pumpkin Muffins

Loaded with fibre and low on sugar, these chocolate and pumpkin mini muffins make it easy to eat healthy on the go. Make in advance or eat warm out of the oven.

Prep time: 5 mins.
Cook time: 15 mins.
Total time: 25 mins.
Servings: 24 24 muffins

What you need


1 1/2 cup BOOST Diabetic - Chocolate
1 cup quick-cooking oats
1 cup whole wheat flour
2 tablespoons Cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 pinch Salt
1 Egg
1/4 cup pure pumpkin purée
2 tablespoons applesauce
2 tablespoons granular stevia or other non-nutritive sweetener
1 tablespoon canola oil
2 teaspoons Vanilla extract
2 tablespoons finely chopped walnuts

How to prepare



Stir together BOOST Diabetic Chocolate and oats; let stand for at least 1 hour or until oats are softened.


Preheat oven to 400°F (200°F). Line 24 mini muffin cups with paper liners. In large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder and salt; set aside.


In separate bowl, whisk together egg, oats mixture, pumpkin purée, applesauce, stevia, oil and vanilla; stir into flour mixture just until moistened. Fold in walnuts.


Divide batter evenly among prepared muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and tops spring back when lightly pressed. Transfer pan to rack; let cool. Serve warm or at room temperature.



pumpkin seeds or almonds for walnuts