PUMPKIN MUFFINS-LOW CARB Here’s a muffin that isn’t sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These muffins are rich in beta-carotene and contain half an egg’s worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more. Servings: 12 WHAT YOU NEED: 1/2 cup coconut flour (find at natural foods store) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup canned pureed pumpkin 6 eggs, beaten 3 Tablespoon coconut oil, melted 1/3 cup honey 1 teaspoon vanilla extract 12 pecans for topping PREP: 1.Preheat oven to 400 degrees F. Oil muffin pans. 2. In a medium bowl, combine the coconut flour, spices, baking soda and salt. 3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined. 4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared. 5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden. 6. Place on wire rack to cool. Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.
Posted on: Wed, 01 Oct 2014 22:31:40 +0000
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