Flax-n-Pumkin Muffins

Flax-n-Pumkin Muffins
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 9.3 g
  • Cholesterol: 76.9 mg
  • Sodium: 284.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Flax-n-Pumkin Muffins calories by ingredient


Introduction

I wanted to bake low-carb, high fiber muffins in the oven, and make a batch, so, I looked at some different recipes and decided to put together my own. These turned out pretty good too! :)
 I wanted to bake low-carb, high fiber muffins in the oven, and make a batch, so, I looked at some different recipes and decided to put together my own. These turned out pretty good too! :)
Number of Servings: 9

Ingredients

    Dry ingredients:
    3/4 c ground flax seed
    1/4 c soy flour
    2 Tablespoons Powedered Stevia
    2 tsp baking powder
    2 tsp cinnamon
    1/2 tsp salt
    1 scoup vanilla protein powder
    1 Tablespoon Psyllium Husk


    Wet ingredients:
    4 eggs, beaten
    2 Tablespoons Vegetable Oil
    1 teaspoon Pure Vanilla Extract
    4 Tablespoons Pure Pumkin Pruee
    2 Tablespoons Heavy Cream
    4-6 Tbsp water to thin batter a bit, but it was not runny


Tips

Taste the batter after you have mixed all ingredients and make sure it is sweet and salty enough for you .

Spray muffin tins with non-stick spray.

The muffins are better tasting when you let them cool completely. The consistencey is better as well.


Directions

Preheat oven to 350 degrees F.

Mix dry ingredients in a bowl.
Mix wet ingredients in bowl with beaten egg.
Mix dry and wet ingredients together.

Spray muffin tins with non-stick spray.
Spoon batter into muffin cups, about 3/4 full. (Mine made 9 muffins)
Bake at 350 degrees for about 25-30 minutes until brown.



Serving Size: Makes 9 regular-sized muffins.

Number of Servings: 9

Recipe submitted by SparkPeople user CAROLB123.