Gluten free pumpkin muffics
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,819.8
- Total Fat: 246.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,703.2 mg
- Total Carbs: 425.5 g
- Dietary Fiber: 82.5 g
- Protein: 62.5 g
View full nutritional breakdown of Gluten free pumpkin muffics calories by ingredient
Introduction
low FODMAP- I tolerate these well. Can adjust nuts etc to your tolerance. low FODMAP- I tolerate these well. Can adjust nuts etc to your tolerance.Number of Servings: 1
Ingredients
-
.25 cup Pumpkin Seeds (whole seeds, roasted)
2 cup Libby's 100% pure canned pumpkin
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 serving Pecans - Chopped 1 serving = 1/4 cup (by AMC120)
2 cup GOYA Chick Peas (Garbonzo Beans)
5 tsp Pumpkin Pie spice
2 tsp liquid sweet leaf stevia (by EWEINHISPASTURE)
.25 cup, packed Brown Sugar
4 tbsp Molasses, blackstrap
6 tbsp Carrington Farms Organic Coconut Oil
16 tbsp Hershey's Special Dark Chocolate Chips
2 tsp Vanilla Extract
Directions
pre heat oven to 350. Put paper in muffin tins. Mix dry ingredients (without the chocolate chips). Add the wet ingredients. Pour into the muffin tins. Divide the chocolate chips among the muffins and push down.
YUM!
Serving Size: 18 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user BVOLPI.
YUM!
Serving Size: 18 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user BVOLPI.
