Pumpkin & Cranberry Power Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 132.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 244.2 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.3 g
View full nutritional breakdown of Pumpkin & Cranberry Power Muffins calories by ingredient
Introduction
These are super-charged muffins! We took out all the bad junk & filled them with nutrient rich ingredients instead. But you will never know they're so healthy, because they are yu-uh-ummy!! So delicious you'll want a second & so light, you can have it! These are super-charged muffins! We took out all the bad junk & filled them with nutrient rich ingredients instead. But you will never know they're so healthy, because they are yu-uh-ummy!! So delicious you'll want a second & so light, you can have it!Number of Servings: 16
Ingredients
-
1c. Oatmeal
1c. All Purpose Flour
1/4c. Flax Seed (Ground)
2tsp. Baking Soda
2tsp. Cinnamon (Ground)
1tsp. Cloves (Ground)
1tsp. Nutmeg (Ground)
1/2tsp. Salt
1c. Pumpkin Puree
1c. Fresh Cranberries, coursely chopped
1c. Splenda
1/4c. Vegetable Oil
1/4c. Applesauce, unsweetened
1/4c. Almond Milk, unsweetened original
1/4c. Molasses
2 egg whites
Directions
- Preheat oven to 325 degrees. Grease 2 muffin tins or line the pans with muffin papers.
- Sift together the dry ingredients: Oats, Flour, Flax Seed, Baking Soda, Spices and Salt. In a separate bowl, cream together the wet ingredients: Pumpkin, Oil, Applesauce, Almond Milk, Molasses, Splenda and Egg Whites. Once thoroughly mixed, add the dry ingredients to the wet ingredients slowly and until just combined - do not over mix. Lastly, add the chopped cranberries to the batter and mix gently until evenly distributed.
- Fill cup-lined or greased muffin tin with batter until 2/3rds full. Put in preheated oven and bake for 25 minutes or until a toothpick comes out clean.
Serving Size: Makes 16 muffins (regular size)
Number of Servings: 16
Recipe submitted by SparkPeople user CRAFTYLILCAJUN.
- Sift together the dry ingredients: Oats, Flour, Flax Seed, Baking Soda, Spices and Salt. In a separate bowl, cream together the wet ingredients: Pumpkin, Oil, Applesauce, Almond Milk, Molasses, Splenda and Egg Whites. Once thoroughly mixed, add the dry ingredients to the wet ingredients slowly and until just combined - do not over mix. Lastly, add the chopped cranberries to the batter and mix gently until evenly distributed.
- Fill cup-lined or greased muffin tin with batter until 2/3rds full. Put in preheated oven and bake for 25 minutes or until a toothpick comes out clean.
Serving Size: Makes 16 muffins (regular size)
Number of Servings: 16
Recipe submitted by SparkPeople user CRAFTYLILCAJUN.