Pumpkin Muffins-Low Fat, Low Calorie, Low Sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
INGREDIENTS:Batter Ingredients-100% Liquid Egg Whites-2/3 Cup Splenda -12 tsp (6 packets)Brown Sugar- 1/2 cup, packed Libby Canned Pumpkin-15 oz canOlive Oil- 4 tbsp 1 medium banana, very ripe, mashed wellWater-4 fl oz Oat Flour-1 3/4 Cups (or grind about 2 1/2 cups of oats to make flour for this and later for topping)Baking soda-1 tsp Baking Powder- 1/2 tspIodized Salt-1/4 tsp.Nutmeg, ground-1/2 tsp Cinnamon, ground, 1 tsp Topping Ingredients-Oats, dry 1/2 cup Brown Sugar-1/4 cup, packed Splenda-6 tsp (3 packets)Oat Flour-1/4 cupCinnamon,ground-1/2 tsp Margerine-2 Tbsp SoftenedPreheat Oven to 350 degrees.Prepare mini muffin pans by spraying with an olive oil spray or use mini paper cups. If using the foil type of mini paper cups, spray those as well. I like using these for a time saver as these will stand up by themselves and can be put side by side on a cookie sheet to make more at one time.
DIRECTIONS:
In large bowl, whisk together well, liquid eggs whites, Splenda, and brown sugar. Add can of pumpkin, olive oil, mashed banana, and water, continue whisking. Mix well until all combined. Stir together, in separate bowl rest of dry ingrredients, 1 3/4 cups of oat flour, baking soda, baking powder, salt, and spices. Slowly add the dry ingredients into wet, mixing with each addition until all of the dry mixture is incorporated. If batter seems too thick add a little more water, too thin, add a little more oat flour.
Make the topping by combining softened margarine (NOT melted), with the oats, brown sugar, Splenda, oat flour, and cinnamon. Use a fork to combine dry ingredients into the margerine until it gets crumbly.
Use a tablespoon or smaller ice cream scooper to fill the tins/cups about 3/4 full with batter. When done, sprinkle some topping on each.
Put in preheated oven and bake 12-14 minutes until tooth pick/knife comes out clean. Don't over bake.
Cool on racks. These are best kept in a container covered with wax paper. Although within a day or so (because of the moisture content) the topping will get softened, so best to eat them when they are fresh! Yum!
Serving size is 2 mini muffins. Recipe makes approximately 40 mini muffins. If making regular sized muffins nutritional info would be multiplied by about 3.
Number of Servings: 20
Number of Servings: 20
Recipe submitted by SparkPeople user JAN11661.
In large bowl, whisk together well, liquid eggs whites, Splenda, and brown sugar. Add can of pumpkin, olive oil, mashed banana, and water, continue whisking. Mix well until all combined. Stir together, in separate bowl rest of dry ingrredients, 1 3/4 cups of oat flour, baking soda, baking powder, salt, and spices. Slowly add the dry ingredients into wet, mixing with each addition until all of the dry mixture is incorporated. If batter seems too thick add a little more water, too thin, add a little more oat flour.
Make the topping by combining softened margarine (NOT melted), with the oats, brown sugar, Splenda, oat flour, and cinnamon. Use a fork to combine dry ingredients into the margerine until it gets crumbly.
Use a tablespoon or smaller ice cream scooper to fill the tins/cups about 3/4 full with batter. When done, sprinkle some topping on each.
Put in preheated oven and bake 12-14 minutes until tooth pick/knife comes out clean. Don't over bake.
Cool on racks. These are best kept in a container covered with wax paper. Although within a day or so (because of the moisture content) the topping will get softened, so best to eat them when they are fresh! Yum!
Serving size is 2 mini muffins. Recipe makes approximately 40 mini muffins. If making regular sized muffins nutritional info would be multiplied by about 3.
Number of Servings: 20
Number of Servings: 20
Recipe submitted by SparkPeople user JAN11661.
Nutritional Info Amount Per Serving
- Calories: 117.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 94.1 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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