Pumpkin Rhubarb Muffins

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Pumpkin Rhubarb Muffins calories by ingredient


Introduction

Adapted from: http://www.alternativemedicine.com/recipe/
pumpkin-and-rhubarb-muffins Adapted from: http://www.alternativemedicine.com/recipe/
pumpkin-and-rhubarb-muffins
Number of Servings: 11

Ingredients

    2/3 cup ground almonds

    2/3 cup Millet Flour

    1/2 cup xylitol

    2/3 Scoop Vanilla Whey Isolate Protein Powder

    1/4 cup Sucralose

    1 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/3 cup Raw Cacao Nibs

    1/4 teaspoon ground nutmeg

    1/2 teaspoon baking soda

    Dash of Salt

    1.25 cups Pumpkin Puree

    3 tablespoons coconut oil

    1/2 cup rhubarb diced

Tips

Gluten free doesn't rise much, so expect that when using a wheat free flour!


Directions

Preheat Oven 350F

Combine Xylitol, Whey, Sucralose, Spices, baking soda, flour, cacao nibs, and ground almonds. Mix thoroughly, in another bowl mash together pumpkin, and coconut oil (melted in cooler houses), and rhubarb.

Combine both bowls and mix thoroughly. Bake in oiled muffin pan for 30 minutes.

Serving Size: Makes 11-12 small muffins.

Number of Servings: 11

Recipe submitted by SparkPeople user YOGALOVESBACK.