Low Carb Pumpkin Coconut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1/2 cup pumpkin puree2 eggs1 oz softened cream cheese1/4 cup unsweetened shredded coconut1/4 melted coconut oil1 tsp pumpkin pie spice1/4 tsp ground clove1/2 tsp almond flavoring2 Tablespoon sugar free Vanilla Bean syrup (or Splenda)dash salt1/2 tsp baking powder2 Tablespoons ground flax1/4 cup Bob's Red Mill Low Carb Baking Mix
Hand mix ingredients in the order listed, leaving the cream cheese in small pieces. Divide into a greased muffin tin and bake 15 minutes at 350.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user AIMEERUSSELL.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user AIMEERUSSELL.
Nutritional Info Amount Per Serving
- Calories: 167.0
- Total Fat: 14.7 g
- Cholesterol: 66.9 mg
- Sodium: 57.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.4 g
- Protein: 5.3 g
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