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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 5.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 222.3 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Win's wheat and dairy free high fiber muffins calories by ingredient
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Win's wheat and dairy free high fiber muffins

Submitted by: VERITY50

Introduction

This recipe combines several to create one free of wheat, dairy and refined sugar. It is high in iron and protein which is important to those who are either vegetarian, iron deficient or expectant mothers. For those who enjoy more sweetness add extra honey or molasses to the recipe or the raisins. I enjoy it topped with either a little soy butter or non fat plain greek yogurt. Use your imagination and add a little fresh fruit jam or other healthy topping. This recipe combines several to create one free of wheat, dairy and refined sugar. It is high in iron and protein which is important to those who are either vegetarian, iron deficient or expectant mothers. For those who enjoy more sweetness add extra honey or molasses to the recipe or the raisins. I enjoy it topped with either a little soy butter or non fat plain greek yogurt. Use your imagination and add a little fresh fruit jam or other healthy topping.
Number of Servings: 16

Ingredients

    1 cup organic rye flour
    1 cup organic soy flour
    1 cup whole grain flax seed
    3/4 cup Fearn soya granules soaked in 1 cup of water
    2 tablespoons of carob powder
    3 tsp of baking powder
    1/2 tsp of salt
    2 large eggs
    1/4 cup of molasses
    2 tbsp of raw honey
    1 tsp of vanilla extract
    3/4 cup of unsweetend applesauce
    3/4 cup raisins unpacked (optional)

Directions

Preheat oven to 325. Spray non stick coating into muffin tins or use paper cups. Soak soya granules in one cup of water. Mix dry ingredients together. Mix egg, honey, vanilla, molasses and applesauce together. Add raisins if desired. Mix soya granules with water into other wet ingredients. Blend wet and dry ingredients. Fold into muffin tins - 1/2 to 3/4 full. Bake for 20-25 minutes at 325. Makes 16 muffins.

Number of Servings: 16

Recipe submitted by SparkPeople user VERITY50.






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