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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 211.5
  • Total Fat: 7.7 g
  • Cholesterol: 5.2 mg
  • Sodium: 192.4 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Wheat Free, Eggless Chocolate Chip Pumpkin Muffins calories by ingredient
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Wheat Free, Eggless Chocolate Chip Pumpkin Muffins

Submitted by: LORI13A

Introduction

Hope you love these as much as we do. Soy flour should work just as well as sorghum Hope you love these as much as we do. Soy flour should work just as well as sorghum
Number of Servings: 24

Ingredients

    3 cup Sorghum flour
    1 cup Granulated Sugar
    3 tsp Baking Powder
    1 tsp Salt
    1 tsp Cinnamon, ground
    2 Tsp Flaxseed, ground
    6 Tsp Water
    1 3/4 cup Pumpkin, canned, without salt
    4 Tsp Soy Protein Powder
    1/4 cup Butter, unsalted
    1/4 cup Honey
    1 1/2 cup Semisweet chocolate chips
    1/2 cup Walnuts, chopped

    Nutrition Facts
    24 Servings

    Amount Per Serving
    Calories 211.5
    Total Fat 7.7 g
    Saturated Fat 3.4 g
    Polyunsaturated Fat 1.4 g
    Monounsaturated Fat 1.9 g
    Cholesterol 5.2 mg
    Sodium 192.4 mg
    Potassium 108.5 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 3.3 g
    Sugars 18.1 g
    Protein 5.5 g

    Vitamin A 57.1 %
    Vitamin B-12 0.1 %
    Vitamin B-6 1.7 %
    Vitamin C 1.4 %
    Vitamin D 0.0 %
    Vitamin E 2.2 %
    Calcium 6.0 %
    Copper 8.8 %
    Folate 4.3 %
    Iron 10.7 %
    Magnesium 6.6 %
    Manganese 18.5 %
    Niacin 1.0 %
    Pantothenic Acid 1.0 %
    Phosphorus 7.3 %
    Riboflavin 1.9 %
    Selenium 1.1 %
    Thiamin 2.0 %
    Zinc 3.1 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Directions

Combine flour, sugar, baking powder, cinnamon and salt in medium bowl.
Mix flaxseed and water; cook for 5 minutes. Mix in pumpkin, protein powder, butter and honey. Stir in morsels. Stir in flour mixture just until moistened. Spray 24 muffin cups with cooking spary. Spoon batter into cups, filling almost full. Sprinkle with walnuts.
Bake in preheated 375 degree oven for 20 to 25 minutes. Cool for 5 minutes; remove from pan. Serve warm.


Number of Servings: 24

Recipe submitted by SparkPeople user LORI13A.






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