Muffin Madness - Chocolate Crumb

Preheat oven to 350. Grease small bundt pan or large muffin tin. (It will need to be about a 2-cup capacity)

Ingredients:
3 tsp. Egg White Powder (*or 3 egg whites)
6 Tbs. Cool Water (*omit if using real or liquid whites)
~Whisk until frothy

Add:
1 Tbs. Pure Pumpkin (*or applesauce)
1/8 cup Unsweetened Milk (*I used Sol)
1 tsp. Vanilla
1 Tbs. Cocoa Powder (*I used Hershey's Special Dark)
1 tsp. Sweet Leaf Stevia (*or your choice)
1 Tbs. Coconut Flour
1 1/2 Tbs. Flour (*I used low fat soy flour)
1 tsp. Baking Powder
Pinch of Salt
~Stir until almost smooth, it should be the consistency of cake batter.

Pour batter into prepared baking pan or dish.

Prepare Crumb topping.
Ingredients:
1/8 cup Unsweetened Milk (*I used Sol)
~Start with about 1/2 of the milk and add as needed
1/2 Tbs. Cocoa
1/2 Tbs. Coconut Flour
1/2 Tbs. Ground Flax
1/2 Tbs. Rolled Oats
1/2 tsp. Sweet Leaf Stevia
Pinch of Baking Powder and Salt
~Mix with a fork until it sticks together. You may or may not need the entire 1/8 cup of milk.

Crumble over the prepared muffin batter.
Bake for 25-30 minutes.

Optional 'Frosting':
(Not included in calorie count/nutrients)
1/8 cup Sugarfree Pancake Syrup
1 tsp. Cocoa Powder
~Mix until smooth.
Pour over slightly cooled muffin.


~SUBSTITUTIONS~
*Be sure to adjust the nutrients if you make any substitutions.
*The calorie/Fat/Carb/Protein listed here is based on what I used.

Cooking instructions are included in ingredients list.
Although a bit time consuming, it is worth it!
Breakfast or a snack!

Serving Size: Makes 1-large cake or muffin.

Number of Servings: 1

Recipe submitted by SparkPeople user RUNFOR3POINT1.