Cinnamon Muffins (Low Fat - Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry:Unbleached White Flour, 1 cup Whole Wheat Flour, 1 cup Baking Powder, 2 tsp Baking Soda, 1 tsp Pumpkin Pie spice, 1 tsp Milled Flaxseed, 2 T Wet:Soy Yogurt Vanilla, 1/3 cupOrange juice, 2/3 cup Soy Milk, 3/4 cup Vanilla Extract, 1 tsp Brown Sugar, 1/2 cup, packedTopping:Altern No Calorie Sweetener, 1 TBrown Sugar, 2 T packed Cinnamon, ground, 1 tsp
1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. (Don't use muffin cups as they stick to the paper.) I use the silicone pans for easy removal.
2. Mix dry ingredients, wet ingredients and topping in 3 separate bowls. Add wet to dry and mix just until thoroughly moistened, but not overmixed.
3. Drop batter by tablespoons into muffin cups. Sprinkle 1/2 teaspoon of topping mixture into each cup. Fill cups with remaining batter and top with remaining topping mixture.
4. Bake muffins for 17-20 minutes, until toothpick comes out clean.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user 6PK4ME.
2. Mix dry ingredients, wet ingredients and topping in 3 separate bowls. Add wet to dry and mix just until thoroughly moistened, but not overmixed.
3. Drop batter by tablespoons into muffin cups. Sprinkle 1/2 teaspoon of topping mixture into each cup. Fill cups with remaining batter and top with remaining topping mixture.
4. Bake muffins for 17-20 minutes, until toothpick comes out clean.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user 6PK4ME.
Nutritional Info Amount Per Serving
- Calories: 139.3
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 200.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.9 g
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