Irresistible Double Chocolate Muffins

My husband loves chocolate muffins.  Especially the ones at the Costco Bakery.  Because he likes them for breakfast, I am always looking for ways to make them healthier.  And believe it when I say that those Costco muffins are just flat out bad...in more ways than one! I found this recipe online.  I admit, I was quite skeptical at how they would taste.  Or I should say, how I thought he would think they would taste!  

The reviews for the recipe were great, so I decided to give them a whirl.  Of course I didn't tell my hubby until AFTER he ate one exactly just how healthy they were!  I didn't want any preconceived notions in his head affecting the taste!  He loved them!  I was thrilled!  

Mission accomplished.

Who knew healthy could look so lovely?

Ready for baking!

Go ahead, have one or two!  

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

 1 cup whole wheat flour

3/4 cup ground flax seed

1/2 cup wheat germ

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup cocoa powder

1 tablespoon ground cinnamon

1/2 cup miniature semisweet chocolate

chips

1 cup low-fat buttermilk

3/4 cup pumpkin puree

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1.	Preheat an oven to 400 degrees. Grease 12 muffin cups, or line with paper muffin liners.
2.	Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
3.	Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

 The only thing I changed on this recipe is I did 1 cup of milk chocolate chips instead of 1/2 cup semi sweet chips.  --My husband prefers milk chocolate...my personal motto is the darker the better! I just can't convince him of that though! (And believe me I have tried!)