Cinnamon Muffins (Low Fat - Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 139.3
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 200.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.9 g
View full nutritional breakdown of Cinnamon Muffins (Low Fat - Vegan) calories by ingredient
Introduction
A healthy alternative for breakfast and snacks. Great for those with allergies! Yummy! A healthy alternative for breakfast and snacks. Great for those with allergies! Yummy!Number of Servings: 12
Ingredients
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Dry:
Unbleached White Flour, 1 cup
Whole Wheat Flour, 1 cup
Baking Powder, 2 tsp
Baking Soda, 1 tsp
Pumpkin Pie spice, 1 tsp
Milled Flaxseed, 2 T
Wet:
Soy Yogurt Vanilla, 1/3 cup
Orange juice, 2/3 cup
Soy Milk, 3/4 cup
Vanilla Extract, 1 tsp
Brown Sugar, 1/2 cup, packed
Topping:
Altern No Calorie Sweetener, 1 T
Brown Sugar, 2 T packed
Cinnamon, ground, 1 tsp
Directions
1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. (Don't use muffin cups as they stick to the paper.) I use the silicone pans for easy removal.
2. Mix dry ingredients, wet ingredients and topping in 3 separate bowls. Add wet to dry and mix just until thoroughly moistened, but not overmixed.
3. Drop batter by tablespoons into muffin cups. Sprinkle 1/2 teaspoon of topping mixture into each cup. Fill cups with remaining batter and top with remaining topping mixture.
4. Bake muffins for 17-20 minutes, until toothpick comes out clean.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user 6PK4ME.
2. Mix dry ingredients, wet ingredients and topping in 3 separate bowls. Add wet to dry and mix just until thoroughly moistened, but not overmixed.
3. Drop batter by tablespoons into muffin cups. Sprinkle 1/2 teaspoon of topping mixture into each cup. Fill cups with remaining batter and top with remaining topping mixture.
4. Bake muffins for 17-20 minutes, until toothpick comes out clean.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user 6PK4ME.