Gluten Free, Dairy free Breakfast muffin

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 19.1 g
  • Cholesterol: 84.0 mg
  • Sodium: 30.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Gluten Free, Dairy free Breakfast muffin calories by ingredient


Introduction

Gluten free, Dairy free (contains EGGS, ALMONDS) Gluten free, Dairy free (contains EGGS, ALMONDS)
Number of Servings: 10

Ingredients

    1 cup pumpkin
    1 cup ripe mashed bananas
    2 cups Bob's Red Mill Almond Meal/Flour or Garbanzo bean flour
    4 organic eggs
    2tsp baking powder
    3/4 cup blueberries
    1/4 cup olive oil
    Unsweetened Chocolate powder, to taste
    2 tbs ground flax seed (optional)

    Add nuts, seeds, fruit, spices, etc to taste

Directions

Preheat oven to 400 degrees. Mix wet ingredients (pumpkin, oil, banana, eggs) til smooth. In separate bowl, mix dry ingredients together. Mix wet ingredients into dry ingredients. Fill Muffin tins about 3/4 full. Bake 30 Minutes

Serving Size: Makes 8-10 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user SKD140.