Almond Pumpkin Pancake Muffins (Oxygen Mag Jan. 2014)

Name: Almond Pumpkin Pancake Muffins (Oxygen Mag Jan. 2014) Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 6
Ingredients: 2 Large Eggs; 1/2 C. Pumpkin Puree (not pumpkin pie mix); 3/4 C. Lowfat Buttermilk (calls for 1/2 C. but I had to add more); 2 C. Almond Flour; 1/3 C. Vanilla Protein Powder; 1 tsp. Cinnamon; 1/4 tsp. Cloves (I did not use this ingredient); 1/2 tsp. Baking Soda; 1/2 tsp. Baking Powder; 1/4 tsp. Salt

Minutes to Prepare: 10
Minutes to Cook: 23

Number of Servings: 6

Ingredients

2 Large Eggs1/2 C. Pumpkin Puree (not pumpkin pie mix)3/4 C. Lowfat Buttermilk (calls for 1/2 C. but I had to add more)2 C. Almond Flour1/3 C. Vanilla Protein Powder1 tsp. Cinnamon1/4 tsp. Cloves (I did not use this ingredient)1/2 tsp. Baking Soda1/2 tsp. Baking Powder1/4 tsp. Salt

Directions

Place all ingredients in blender and blend until all ingredients are mixed thoroughly.

Serving Size: makes 6 Jumbo muffins or 12 regular cupcake size muffins

Number of Servings: 6

Recipe submitted by SparkPeople user DLCURR.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 173.9
Total Fat: 10.6 g
Cholesterol: 3.3 mg
Sodium: 344.9 mg
Total Carbs: 8.6 g
Dietary Fiber: 3.5 g
Protein: 12.8 g

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