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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 117.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.1 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin Muffins-Low Fat, Low Calorie, Low Sugar calories by ingredient
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Pumpkin Muffins-Low Fat, Low Calorie, Low Sugar

Submitted by: JAN11661

Introduction

This is a "smarter" version of my previously published Sweet Potatoe Muffins. I've made substitutions for most of the "bad" ingredients and kept within the guildlines (per serving) that is approved for the Fat Smash Diet Phase 1 and up.
In this recipe, the flour has been replaced with fresh ground oat flour, which is a whole grain. The extra pumpkin and banana help to compensate for the large amount of oil in my original recipe. The brown sugar was reduced and substituted with Splenda to make what is close to the "Splenda Brown Sugar Blend". Eggs replaced with healthier liquid egg whites. Since the fat, calories, and sugars have been drastically reduced I have allowed 2 mini muffins to a serving. Hope you all enjoy this, I did! Tested and approved...by my family!
This is a "smarter" version of my previously published Sweet Potatoe Muffins. I've made substitutions for most of the "bad" ingredients and kept within the guildlines (per serving) that is approved for the Fat Smash Diet Phase 1 and up.
In this recipe, the flour has been replaced with fresh ground oat flour, which is a whole grain. The extra pumpkin and banana help to compensate for the large amount of oil in my original recipe. The brown sugar was reduced and substituted with Splenda to make what is close to the "Splenda Brown Sugar Blend". Eggs replaced with healthier liquid egg whites. Since the fat, calories, and sugars have been drastically reduced I have allowed 2 mini muffins to a serving. Hope you all enjoy this, I did! Tested and approved...by my family!

Number of Servings: 20

Ingredients

    INGREDIENTS:

    Batter Ingredients-

    100% Liquid Egg Whites-2/3 Cup
    Splenda -12 tsp (6 packets)
    Brown Sugar- 1/2 cup, packed
    Libby Canned Pumpkin-15 oz can
    Olive Oil- 4 tbsp
    1 medium banana, very ripe, mashed well
    Water-4 fl oz

    Oat Flour-1 3/4 Cups (or grind about 2 1/2 cups of oats to make flour for this and later for topping)
    Baking soda-1 tsp
    Baking Powder- 1/2 tsp
    Iodized Salt-1/4 tsp.
    Nutmeg, ground-1/2 tsp
    Cinnamon, ground, 1 tsp

    Topping Ingredients-

    Oats, dry 1/2 cup
    Brown Sugar-1/4 cup, packed
    Splenda-6 tsp (3 packets)
    Oat Flour-1/4 cup
    Cinnamon,ground-1/2 tsp
    Margerine-2 Tbsp Softened

    Preheat Oven to 350 degrees.
    Prepare mini muffin pans by spraying with an olive oil spray or use mini paper cups. If using the foil type of mini paper cups, spray those as well. I like using these for a time saver as these will stand up by themselves and can be put side by side on a cookie sheet to make more at one time.

Directions

DIRECTIONS:

In large bowl, whisk together well, liquid eggs whites, Splenda, and brown sugar. Add can of pumpkin, olive oil, mashed banana, and water, continue whisking. Mix well until all combined. Stir together, in separate bowl rest of dry ingrredients, 1 3/4 cups of oat flour, baking soda, baking powder, salt, and spices. Slowly add the dry ingredients into wet, mixing with each addition until all of the dry mixture is incorporated. If batter seems too thick add a little more water, too thin, add a little more oat flour.

Make the topping by combining softened margarine (NOT melted), with the oats, brown sugar, Splenda, oat flour, and cinnamon. Use a fork to combine dry ingredients into the margerine until it gets crumbly.

Use a tablespoon or smaller ice cream scooper to fill the tins/cups about 3/4 full with batter. When done, sprinkle some topping on each.

Put in preheated oven and bake 12-14 minutes until tooth pick/knife comes out clean. Don't over bake.

Cool on racks. These are best kept in a container covered with wax paper. Although within a day or so (because of the moisture content) the topping will get softened, so best to eat them when they are fresh! Yum!

Serving size is 2 mini muffins. Recipe makes approximately 40 mini muffins. If making regular sized muffins nutritional info would be multiplied by about 3.

Number of Servings: 20





Number of Servings: 20

Recipe submitted by SparkPeople user JAN11661.





TAGS:  Snacks |

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