Gluten Free, Dairy free Breakfast muffin

Name: Gluten Free, Dairy free Breakfast muffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup pumpkin; 1 cup ripe mashed bananas; 2 cups Bob's Red Mill Almond Meal/Flour or Garbanzo bean flour; 4 organic eggs; 2tsp baking powder; 3/4 cup blueberries; 1/4 cup olive oil; Unsweetened Chocolate powder to taste; 2 tbs ground flax seed (optional); Add nuts seeds fruit spices etc to taste

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 cup pumpkin1 cup ripe mashed bananas2 cups Bob's Red Mill Almond Meal/Flour or Garbanzo bean flour4 organic eggs2tsp baking powder3/4 cup blueberries1/4 cup olive oilUnsweetened Chocolate powder, to taste2 tbs ground flax seed (optional)Add nuts, seeds, fruit, spices, etc to taste

Directions

Preheat oven to 400 degrees. Mix wet ingredients (pumpkin, oil, banana, eggs) til smooth. In separate bowl, mix dry ingredients together. Mix wet ingredients into dry ingredients. Fill Muffin tins about 3/4 full. Bake 30 Minutes

Serving Size: Makes 8-10 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user SKD140.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 245.1
Total Fat: 19.1 g
Cholesterol: 84.0 mg
Sodium: 30.1 mg
Total Carbs: 14.6 g
Dietary Fiber: 4.5 g
Protein: 8.3 g

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