Super moist almost fat free pumpkin muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.8 mg
  • Sodium: 140.5 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Super moist almost fat free pumpkin muffins calories by ingredient


Introduction

These are totally worth the extra effort - they are high in protein, low glycemic index thanks to the agave syrup, low in calories and wonderfully moist. These are totally worth the extra effort - they are high in protein, low glycemic index thanks to the agave syrup, low in calories and wonderfully moist.
Number of Servings: 16

Ingredients

    1 cup oat flour
    1/2 cup unbleached all-purpose flour
    2 scoops Vanilla Flavored Whey Powder (no added sugar)
    1 1/4 teaspoons cinnamon
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teasoon salt

    1/2 cup nonfat milk
    1/2 tablespoon lemon juice
    1/2 cup egg substitute
    3/4 cup Organic raw Blue Agave Syrup
    2 teaspoons vanilla extract
    1 15 oz. can organic pumpkin puree

Directions

Preheat oven to 375. Mix lemon juice with nonfat milk and set aside (this makes buttermilk). Prepare muffin pans (this makes 16 muffins) with spray oil, or a teaspoon of oil spread with a clean paper towel. Sift oat flour, all-purpose flour, cinnamon, baking soda, baking powder and salt together in a medium bowl. In another bowl, mix one 15 oz can of organic pumpkin (1.75 cups), Egg Beaters, vanilla, and milk/lemon juice combo. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into prepared muffin cups. Bake at 375 for 18-20 minutes. Cool on a wire rack for 5 minutes before removing from pans. Yum!

Number of Servings: 16

Recipe submitted by SparkPeople user LULULOWRY.