Whole Wheat Pumpkin and Hemp Muffins, Sugar free
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 42.2
- Total Fat: 0.3 g
- Cholesterol: 0.1 mg
- Sodium: 32.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.2 g
View full nutritional breakdown of Whole Wheat Pumpkin and Hemp Muffins, Sugar free calories by ingredient
Introduction
Freezes well and reheats well for breakfast, fast. Try it with a tiny dab of whipped cream cheese or sour cream after slicing and toasting in a trusty heavy pan. Freezes well and reheats well for breakfast, fast. Try it with a tiny dab of whipped cream cheese or sour cream after slicing and toasting in a trusty heavy pan.Number of Servings: 24
Ingredients
-
1 cup Pureed pumpkin, unsweetened, (canned or fresh)
1/2 cup Applesauce, unsweetened
1/2 cup Plain nonfat yogurt
1/4 Egg whites
1 3/4 cup Whole Wheat Flour
1/4 cup Hemp protein powder with Fiber
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1 tsp Baking soda
2 tsp Baking powder
1/4 tsp Salt
2 tsp Cinnamon
1 tsp 5 or 7 spice blend
2 tsp vanilla extract
Tips
A reworking of a popular protein muffin recipe that is made with oats and protein powder on Dashing Dish blog.
Directions
1
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or silicone so you don't have to waste a thing.
2
In a blender, (or food processor), mix all of the wet ingredients together. In a medium sized mixing bowl mix all of the dry ingredients. Pour the wet mix into the dry mix bowl and, well, mix.
3
Divide mixture among muffins tins, scant 1/3 cup measure should work, and place into pre-heated oven. Bake for 20-25 minutes, or until tops are lightly golden brown.
4
Cool muffins before removing from pan.
Serving Size: makes 24 muffins
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or silicone so you don't have to waste a thing.
2
In a blender, (or food processor), mix all of the wet ingredients together. In a medium sized mixing bowl mix all of the dry ingredients. Pour the wet mix into the dry mix bowl and, well, mix.
3
Divide mixture among muffins tins, scant 1/3 cup measure should work, and place into pre-heated oven. Bake for 20-25 minutes, or until tops are lightly golden brown.
4
Cool muffins before removing from pan.
Serving Size: makes 24 muffins