Flax-n-Pumkin Muffins
- Number of Servings: 9
Ingredients
Dry ingredients: 3/4 c ground flax seed1/4 c soy flour2 Tablespoons Powedered Stevia2 tsp baking powder2 tsp cinnamon1/2 tsp salt1 scoup vanilla protein powder1 Tablespoon Psyllium HuskWet ingredients:4 eggs, beaten2 Tablespoons Vegetable Oil1 teaspoon Pure Vanilla Extract4 Tablespoons Pure Pumkin Pruee2 Tablespoons Heavy Cream4-6 Tbsp water to thin batter a bit, but it was not runny
Preheat oven to 350 degrees F.
Mix dry ingredients in a bowl.
Mix wet ingredients in bowl with beaten egg.
Mix dry and wet ingredients together.
Spray muffin tins with non-stick spray.
Spoon batter into muffin cups, about 3/4 full. (Mine made 9 muffins)
Bake at 350 degrees for about 25-30 minutes until brown.
Serving Size: Makes 9 regular-sized muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user CAROLB123.
Mix dry ingredients in a bowl.
Mix wet ingredients in bowl with beaten egg.
Mix dry and wet ingredients together.
Spray muffin tins with non-stick spray.
Spoon batter into muffin cups, about 3/4 full. (Mine made 9 muffins)
Bake at 350 degrees for about 25-30 minutes until brown.
Serving Size: Makes 9 regular-sized muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user CAROLB123.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 9.3 g
- Cholesterol: 76.9 mg
- Sodium: 284.7 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.9 g
- Protein: 5.9 g
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