Pumpkin Flax Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 4.6 g
  • Cholesterol: 18.5 mg
  • Sodium: 13.6 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Pumpkin Flax Muffins calories by ingredient


Introduction

These muffins are a nice, no-sugar added option for a portable breakfast. If you'd like, you can add a half cup of chopped almonds to the mix for more flavor and healthy fats.

I wrap these babies up in plastic wrap, freeze them, and then toss them into my lunch box (along with a 6oz yogurt) the night before. It's thawed out perfectly when I dig in at work in the morning!! These muffins are a nice, no-sugar added option for a portable breakfast. If you'd like, you can add a half cup of chopped almonds to the mix for more flavor and healthy fats.

I wrap these babies up in plastic wrap, freeze them, and then toss them into my lunch box (along with a 6oz yogurt) the night before. It's thawed out perfectly when I dig in at work in the morning!!
Number of Servings: 12

Ingredients

    1.5 cups WW flour
    3/4 cup oat flour
    1/4 cup flax meal
    1/2 cup splenda
    1 tbsp baking powder
    1 tbsp pumpkin pie spice

    1 1/2 tsp mollasses
    1 1/3 cups canned pumpkin
    2 tbsp oil
    1 egg
    3/4 milk

Directions

Preheat oven to 350 F

Mix all dry ingredients together in a large bowl.

Whisk together all wet ingredients in a smaller bowl

Pour wet mix into dry and mix for a count of ten -- NO LONGER, or the muffins will be tough! -- then pour into 12 greased muffin tins.

Bake for 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user BTVMADS.