Megz low carb pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 serving 1 large egg (per the egg board) 50g 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 5.5 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 3 cup Libby's 100% pure canned pumpkin 36 tsp Splenda 3 tsp Swerve granular natural sweetener (by HAPPYPHANTOM66) 2 tbsp Pumpkin Pie spice 2 tbsp Cinnamon, ground 2 tsp Vanilla Extract .5 tsp Baking Soda .2 tsp Salt
Mix together pumpkin and eggs
Add remaining ingredients and mix together
Fill lined muffin tin 3/4 full
Bake at 350 for 20-30min. toothpick should come out clean when testing muffins
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user METEO2.
Add remaining ingredients and mix together
Fill lined muffin tin 3/4 full
Bake at 350 for 20-30min. toothpick should come out clean when testing muffins
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user METEO2.
Nutritional Info Amount Per Serving
- Calories: 64.2
- Total Fat: 3.7 g
- Cholesterol: 18.5 mg
- Sodium: 63.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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