Wheat Free, Eggless Chocolate Chip Pumpkin Muffins
  • Number of Servings: 24
Ingredients
3 cup Sorghum flour1 cup Granulated Sugar3 tsp Baking Powder1 tsp Salt1 tsp Cinnamon, ground2 Tsp Flaxseed, ground6 Tsp Water1 3/4 cup Pumpkin, canned, without salt4 Tsp Soy Protein Powder1/4 cup Butter, unsalted1/4 cup Honey1 1/2 cup Semisweet chocolate chips1/2 cup Walnuts, choppedNutrition Facts 24 Servings Amount Per Serving Calories 211.5 Total Fat 7.7 g Saturated Fat 3.4 g Polyunsaturated Fat 1.4 g Monounsaturated Fat 1.9 g Cholesterol 5.2 mg Sodium 192.4 mg Potassium 108.5 mg Total Carbohydrate 34.0 g Dietary Fiber 3.3 g Sugars 18.1 g Protein 5.5 g Vitamin A 57.1 % Vitamin B-12 0.1 % Vitamin B-6 1.7 % Vitamin C 1.4 % Vitamin D 0.0 % Vitamin E 2.2 % Calcium 6.0 % Copper 8.8 % Folate 4.3 % Iron 10.7 % Magnesium 6.6 % Manganese 18.5 % Niacin 1.0 % Pantothenic Acid 1.0 % Phosphorus 7.3 % Riboflavin 1.9 % Selenium 1.1 % Thiamin 2.0 % Zinc 3.1 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
Combine flour, sugar, baking powder, cinnamon and salt in medium bowl.
Mix flaxseed and water; cook for 5 minutes. Mix in pumpkin, protein powder, butter and honey. Stir in morsels. Stir in flour mixture just until moistened. Spray 24 muffin cups with cooking spary. Spoon batter into cups, filling almost full. Sprinkle with walnuts.
Bake in preheated 375 degree oven for 20 to 25 minutes. Cool for 5 minutes; remove from pan. Serve warm.


Number of Servings: 24

Recipe submitted by SparkPeople user LORI13A.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 211.5
  • Total Fat: 7.7 g
  • Cholesterol: 5.2 mg
  • Sodium: 192.4 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.5 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy