Kati's gluten free pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 Cup Coconut flour1/2 Tsp Baking Soda1/2 Tsp Salt1 Tsp Cinnamon1/2 Tsp Ginger1/4 Tsp Cloves2 Eggs1/4 Cup Agave nectar2 T Grape seed oil1/4 Cup Pumpkin puree
12 mini muffins
1. Grease mini muffin pan and set oven to 350°.
2. Measure the above into a wire mesh strainer or sifter and sift into small bowl. (This is to break up any lumps in the coconut flour, so you can also just stir dry ingredients with a fork.)
3. Mix wet ingredients until frothy.
4. Mix the dry in to wet until incorporated and slightly thickened. The batter will be wet.
5. Divide batter into twelve mini muffins and bake for 12 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CYCLE_CAT.
1. Grease mini muffin pan and set oven to 350°.
2. Measure the above into a wire mesh strainer or sifter and sift into small bowl. (This is to break up any lumps in the coconut flour, so you can also just stir dry ingredients with a fork.)
3. Mix wet ingredients until frothy.
4. Mix the dry in to wet until incorporated and slightly thickened. The batter will be wet.
5. Divide batter into twelve mini muffins and bake for 12 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CYCLE_CAT.
Nutritional Info Amount Per Serving
- Calories: 65.0
- Total Fat: 3.4 g
- Cholesterol: 35.4 mg
- Sodium: 160.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.3 g
- Protein: 1.5 g
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