BREAKFAST
12
This combination of protein, complex
carbohydrates, and healthy fat provides
a well-balanced meal.
Serves:
16
Serving Size:
1 muffin
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
20 minutes
TOTAL:
40 minutes
INGREDIENTS:
• 1-½ cups ground flax seed
• 2 tablespoons baking powder
• 4 tablespoons cinnamon
• ¾-cup Splenda
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 tablespoons coconut oil, melted
• 1 15-ounce can pumpkin puree
• 6 eggs
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray medium size muffin pan with non-stick spray. Combine all dry
ingredients. Blend the melted coconut oil with dry ingredients until the mixture is a sand-like texture.
Add eggs and pumpkin to the dry ingredients stirring well.
Scoop the mixed ingredients into the muffin pan with a large ice-cream scoop. Bake 20 minutes.
Remove from oven, let cool. Enjoy! Muffins freeze beautifully.
NUTRITIONAL VALUE:
Calories: 121
Sodium: 34 mg
Fat: 8 g
Carbohydrates: 13 g
Protein: 5 g
Sugars: 2 g
per serving
121
CALORIES
GLUTEN FREE PUMPKiN MUFFiNS
Karen from Store 3024
in Blue Springs, MO
