Carries's low carb pumpkin chocolate chip muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.25 cup Kroger Pumpkin, canned (by WHOLY_FIT_48) 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 large Egg, fresh, whole, raw 1 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. .38 cup (8 fl oz) Water, tap 2 tbsp Hershey's Sugar Free Chocolate Chips 1 tsp Cinnamon, ground 1 tsp Pumpkin Pie spice 2 tsp Baking Powder 12 serving Stevia in the Raw .25 cup Coconut Oil
Preheat oven 350° F.
Coconut oil needs to be melted to use in recipe.
Mix water with flaxseed meal. Set aside and allow it to congeal for about 5 minutes then add rest of ingredients .
Mix until well blended.
Spoon equal amounts of mixture into each cup of a 6-cup muffin tin.
Bake for 45-60 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SISHARE.
Coconut oil needs to be melted to use in recipe.
Mix water with flaxseed meal. Set aside and allow it to congeal for about 5 minutes then add rest of ingredients .
Mix until well blended.
Spoon equal amounts of mixture into each cup of a 6-cup muffin tin.
Bake for 45-60 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SISHARE.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 22.3 g
- Cholesterol: 62.0 mg
- Sodium: 187.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.5 g
- Protein: 6.8 g
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