Gluten Free Pumpkin Muffins (Bread)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
3 eggs1/4 cup of granulated sugar3/4 cup Splenda1/4 c olive oil (could substitute canola)1/2 cup unsweetened applesauce3 tsp gluten-free vanilla (not all types are gluten free)1 1/2 c sorghum flour from Bob's Red Mill1 cup brown rice flour from Bob's Red Mill1 1/2 tsp xanthan gum4 tbsp Benefiber2 tsp baking powder2 tsp baking soda1 tsp salt3 tsp cinnamon1 15 oz can of pureed pumpkin2 Tbsp Expandex (modified Tapioca starch)3 heaping Tbsp of Rice Protein powder
Mix all ingredients as listed. This recipe makes either 23 muffins or 2 loaves of bread.
Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread.
You can substitute the pumpkin for 2 cups of grated zuchinni.
Number of Servings: 23
Recipe submitted by SparkPeople user MOM2BSA.
Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread.
You can substitute the pumpkin for 2 cups of grated zuchinni.
Number of Servings: 23
Recipe submitted by SparkPeople user MOM2BSA.
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 3.5 g
- Cholesterol: 26.1 mg
- Sodium: 288.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.8 g
- Protein: 2.7 g
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