Low Fat Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 105.7
- Total Fat: 1.5 g
- Cholesterol: 0.1 mg
- Sodium: 141.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.7 g
- Protein: 2.9 g
View full nutritional breakdown of Low Fat Pumpkin Muffins calories by ingredient
Introduction
These are delicous , low fat muffins sweetened with honey and apple sauce. No oil or butter . They are 1.5 grams of fat per serving with the mini chocolate chips...without the chocolate chips they are .5 gram of fat per serving. They are made with 100% whole wheat flour. No artificial sweeteners. These are delicous , low fat muffins sweetened with honey and apple sauce. No oil or butter . They are 1.5 grams of fat per serving with the mini chocolate chips...without the chocolate chips they are .5 gram of fat per serving. They are made with 100% whole wheat flour. No artificial sweeteners.Number of Servings: 48
Ingredients
-
1 Cup Honey
2- !5 0z. Cans Pumkin Puree
1 1/2 Cups Egg Beaters
1 3/4 Cups unsweetened Apple Sauce
2 Cups Shredded Zuchinni
2 Cups Shreeded Carrots
2 Tsps. Vanilla Extract ( Optional)
1 Tsp. Almond Extract (Optional)
4 3/4 Cups Whole Wheat Flour ( Used White Whole Wheat Flour)
3/4 Cups Oatmeal ( Any KInd)
2 Tsps. Baking Soda
2 Tsps. Baking Powder
1 1/2 Tsps. Salt
1 Tblsp. Cinnamon
1 Tsp. Nutmeg
3/4 Cup Mini Semi Sweet Choc. Chips ( Optional)
Directions
Preheat oven to 350 Degrees...Bake on the second lowest rack in your oven.
Bake for 25 minutes ( Really 25 minutes :))
Yeild 48 Muffins ( I use a 1/4 cup measure for each muffin)
These muffins freeze well and stay fresh and moist for a week in the refrigerator.
In a large mixing bowl combine all wet ingridients and mix on low until combined. Add shredded carrots and zuchinni. MIx well. In a seperate bowl add all dry ingridients except chocolate chips. Mix together with a wire whisk or fork until incorporated. Add dry mixture to wet 1 cup at a time until mixed. Do not over mix...Batter will be smooth and thick. Stir in chocolate chips. Lightly spray a muffin pan with cooking spray or use muffin pan liners. ( I like them without, they fall out of the pan with ease)
Number of Servings: 48
Recipe submitted by SparkPeople user CGRIGGS72.
Bake for 25 minutes ( Really 25 minutes :))
Yeild 48 Muffins ( I use a 1/4 cup measure for each muffin)
These muffins freeze well and stay fresh and moist for a week in the refrigerator.
In a large mixing bowl combine all wet ingridients and mix on low until combined. Add shredded carrots and zuchinni. MIx well. In a seperate bowl add all dry ingridients except chocolate chips. Mix together with a wire whisk or fork until incorporated. Add dry mixture to wet 1 cup at a time until mixed. Do not over mix...Batter will be smooth and thick. Stir in chocolate chips. Lightly spray a muffin pan with cooking spray or use muffin pan liners. ( I like them without, they fall out of the pan with ease)
Number of Servings: 48
Recipe submitted by SparkPeople user CGRIGGS72.