Blueberry-Chocolate Jicamuffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.2
  • Total Fat: 14.6 g
  • Cholesterol: 6.8 mg
  • Sodium: 89.8 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Blueberry-Chocolate Jicamuffins calories by ingredient


Introduction

A topping of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal makes these secretly healthy, gluten free Jicamuffins decadent! A topping of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal makes these secretly healthy, gluten free Jicamuffins decadent!
Number of Servings: 6

Ingredients

    ½ cup brown rice flour
    ½ cup sorghum flour
    2 tbsp psyllium husk
    1 tbsp baking powder
    2 tbsp ground flax seed
    11.5 oz (weight) plain, low fat yogurt
    3 tbsp mayonnaise
    2 tbsp canola oil
    ¼ tsp salt
    ¼ cup dark brown sugar
    2 tbsp Truvia Baking Blend
    1 tbsp pure vanilla extract
    1 tbsp butterscotch schnapps
    1 tbsp cinnamon
    ¼ tsp allspice
    1 tsp cardamom
    2 cups grated jicama
    ¼ cup dried blueberries
    ¼ cup milk chocolate chips
    ---
    For the Streusel Topping:
    2 tbsp Love Crunch Macaroon

Directions

Preheat oven to 350°F and grease a jumbo muffin tin.
In a bowl, whisk together the yogurt, mayonnaise, oil, salt, brown sugar, Truvia, vanilla, schnapps, cinnamon, allspice and cardamom.
Add the flours, psyllium, baking powder, and flaxseed, stirring well.
Fold in the jicama, blueberries, and chocolate chips.
Scoop into the muffin tin and top each with 1 tsp of the Love Crunch cereal.
Bake for 45 minutes. Let cool 30 minutes in the tin before turning out.

Serving Size: Makes 6 jumbo muffins

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.