SUGAR FREE PEACH POMOGRANATE MUFFINS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 fresh peach1 1/2 teaspoon ground flaxseed2 teaspoons vanilla extract2 tablespoons warm water1 1/4 cups unsweetened soymilk or other non-dairy milk2 cups white whole wheat flour (or gluten-free baking mix)2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup stevia baking sugar substitute or sugar1 single serving container of Motts plus pomogranate applesauce2 tablespoons chopped almonds, optional
Pre-heat oven to 400 degees. Get muffin pan ready with muffin liners.
Chop up peach into small chunks, mix with half of applesauce .In a medium mixing bowl, mix the ground flax seed with the warm water. Add the vanilla extract, the remaining 1/2 of the applesauce, and soymilk to the flax mixture and whisk well to combine.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar or substitute. Mix well. Add the liquid ingredients and stir just until combined; batter will be thick. Fold in the peaches, making sure they are distributed throughout the batter. Fill each muffin cup to within 1/2-inch of the top. Smooth the top of each muffin and, if desired, sprinkle with chopped almonds. Bake until a toothpick comes out clean, about 15-20 minutes. Allow to cool before serving.
Serving Size: makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user DREEZIE78.
Chop up peach into small chunks, mix with half of applesauce .In a medium mixing bowl, mix the ground flax seed with the warm water. Add the vanilla extract, the remaining 1/2 of the applesauce, and soymilk to the flax mixture and whisk well to combine.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar or substitute. Mix well. Add the liquid ingredients and stir just until combined; batter will be thick. Fold in the peaches, making sure they are distributed throughout the batter. Fill each muffin cup to within 1/2-inch of the top. Smooth the top of each muffin and, if desired, sprinkle with chopped almonds. Bake until a toothpick comes out clean, about 15-20 minutes. Allow to cool before serving.
Serving Size: makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user DREEZIE78.
Nutritional Info Amount Per Serving
- Calories: 74.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 200.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.4 g
- Protein: 2.4 g
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