Pear and Ginger Oatbran low carb muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/4 cup white spelt flour 1/4 cup Redback complete protein 1/4 cup almond meal 1/4 cup psyllium 1/4 cup dessicated coconut 1/4 cup oatbran 1 tsp baking powder 80 grams Black Swan low fat Greek yoghurt 100 grams canned pears 1/4 teaspoon ground ginger
Add a quarter cup of all dry ingredients (apart from baking powder and ginger) and mix well.
Blend pears with about 3-4 tablespoons of their juice, and add to yoghurt in a small bowl, combine.
Add wet to dry ingredients, mix lightly. Quickly transfer to small silicone muffin cups (they can be placed on a tray and don't need to be greased). I use my toaster oven as it easily holds this small quanity and heats up quickly.
Bake for 12-15 minutes.
Serving Size: Makes 9 small muffins
Number of Servings: 9
Recipe submitted by SparkPeople user FLUBBERLY.
Blend pears with about 3-4 tablespoons of their juice, and add to yoghurt in a small bowl, combine.
Add wet to dry ingredients, mix lightly. Quickly transfer to small silicone muffin cups (they can be placed on a tray and don't need to be greased). I use my toaster oven as it easily holds this small quanity and heats up quickly.
Bake for 12-15 minutes.
Serving Size: Makes 9 small muffins
Number of Servings: 9
Recipe submitted by SparkPeople user FLUBBERLY.
Nutritional Info Amount Per Serving
- Calories: 108.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 6.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.0 g
- Protein: 5.4 g