GF Pumpkin Craisin Gingerbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 can black beans, drained and rinsed well1/2 C buckwheat flour1/2 C Sorghum flour1 T ground ginger1 T ground cinnamon2 T coconut oil6 T canned pumpkin1 t baking powder1/4 t baking soda1/4 t salt1 C craisins3/4 C walnutswater as needed
preheat oven to 375
spray a muffin tin with oil (misto sprayer)
in a food processor, puree the beans and add the rest of the ingredients except the craisins and nuts. Mix well, then add the Craisins and nuts and pulse to mix. Add up to 1/3 C water if mixture is too thick.
Spoon into muffin tins and bake at 375 until cooked through (about 20 minutes).
Serving Size: Makes 14 muffins
Number of Servings: 14
Recipe submitted by SparkPeople user TRANSFORMWE.
spray a muffin tin with oil (misto sprayer)
in a food processor, puree the beans and add the rest of the ingredients except the craisins and nuts. Mix well, then add the Craisins and nuts and pulse to mix. Add up to 1/3 C water if mixture is too thick.
Spoon into muffin tins and bake at 375 until cooked through (about 20 minutes).
Serving Size: Makes 14 muffins
Number of Servings: 14
Recipe submitted by SparkPeople user TRANSFORMWE.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 175.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.1 g
- Protein: 4.0 g
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