Gluten Free Bran Fruit muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 192.9
- Total Fat: 12.3 g
- Cholesterol: 40.8 mg
- Sodium: 71.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.2 g
- Protein: 5.1 g
View full nutritional breakdown of Gluten Free Bran Fruit muffins calories by ingredient
Introduction
Yummy muffins without the gluten or guilt! Yummy muffins without the gluten or guilt!Number of Servings: 12
Ingredients
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1.5 cup Winco Bulk Almond Flour (Nicklikes2shred) (by NICKLIKES2SHRED)
0.50 cup Bob's Red Mill Wheat Bran (by RELENTLESS-FER)
1 tsp Pure Vanilla Extract 1tsp (1oz, 28gm = 45cals) (8tsp = 1oz, so, 1tsp = 6 cals) (by CAROL_)
5 tbsp Spectrum Expeller Pressed Organic Virgin Coconut Oil, Unrefined for Medium Heat
0.333 cup Honey
2 serving Organic Valley® Organic Extra-Large Brown Omega-3 Eggs 1 egg (58g)
1 large Egg white, fresh
0.5 cup Blueberries, fresh
1 cup Raspberries
1 cup Blackberries, fresh
.5 cup, sliced Strawberries, fresh
3 tsp Granulated Sugar
0.5 tsp Baking Soda
Directions
Preheat oven to 350 degrees F
In a bowl, combine almond flour, bran, baking soda and pinch of sea salt.
In a separate bowl, combine eggs, honey, vanilla and coconut oil/ghee.
Combine both mixtures together. Once well incorporated, add berries and mix.
Fill a muffin pan with liners. Fill each liner with batter.
Bake in oven for 20-30 minutes
Serving Size: 12 cup cake size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTTERFLYMOMMA2.
In a bowl, combine almond flour, bran, baking soda and pinch of sea salt.
In a separate bowl, combine eggs, honey, vanilla and coconut oil/ghee.
Combine both mixtures together. Once well incorporated, add berries and mix.
Fill a muffin pan with liners. Fill each liner with batter.
Bake in oven for 20-30 minutes
Serving Size: 12 cup cake size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTTERFLYMOMMA2.