Low Fat Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 Cup Honey2- !5 0z. Cans Pumkin Puree 1 1/2 Cups Egg Beaters1 3/4 Cups unsweetened Apple Sauce2 Cups Shredded Zuchinni2 Cups Shreeded Carrots2 Tsps. Vanilla Extract ( Optional)1 Tsp. Almond Extract (Optional)4 3/4 Cups Whole Wheat Flour ( Used White Whole Wheat Flour)3/4 Cups Oatmeal ( Any KInd)2 Tsps. Baking Soda2 Tsps. Baking Powder1 1/2 Tsps. Salt1 Tblsp. Cinnamon1 Tsp. Nutmeg3/4 Cup Mini Semi Sweet Choc. Chips ( Optional)
Preheat oven to 350 Degrees...Bake on the second lowest rack in your oven.
Bake for 25 minutes ( Really 25 minutes :))
Yeild 48 Muffins ( I use a 1/4 cup measure for each muffin)
These muffins freeze well and stay fresh and moist for a week in the refrigerator.
In a large mixing bowl combine all wet ingridients and mix on low until combined. Add shredded carrots and zuchinni. MIx well. In a seperate bowl add all dry ingridients except chocolate chips. Mix together with a wire whisk or fork until incorporated. Add dry mixture to wet 1 cup at a time until mixed. Do not over mix...Batter will be smooth and thick. Stir in chocolate chips. Lightly spray a muffin pan with cooking spray or use muffin pan liners. ( I like them without, they fall out of the pan with ease)
Number of Servings: 48
Recipe submitted by SparkPeople user CGRIGGS72.
Bake for 25 minutes ( Really 25 minutes :))
Yeild 48 Muffins ( I use a 1/4 cup measure for each muffin)
These muffins freeze well and stay fresh and moist for a week in the refrigerator.
In a large mixing bowl combine all wet ingridients and mix on low until combined. Add shredded carrots and zuchinni. MIx well. In a seperate bowl add all dry ingridients except chocolate chips. Mix together with a wire whisk or fork until incorporated. Add dry mixture to wet 1 cup at a time until mixed. Do not over mix...Batter will be smooth and thick. Stir in chocolate chips. Lightly spray a muffin pan with cooking spray or use muffin pan liners. ( I like them without, they fall out of the pan with ease)
Number of Servings: 48
Recipe submitted by SparkPeople user CGRIGGS72.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 1.5 g
- Cholesterol: 0.1 mg
- Sodium: 141.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.7 g
- Protein: 2.9 g
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