Low Carb/Low Fat Pumpkin Muffins
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 709.77 ml oatmeal
- 29.58 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 2.46 ml cinnamon
- 2.46 ml allspice
- 473.18 ml pumpkin
- 59.14 ml Splenda sugar substitute
- 118.29 ml applesauce (can substitute 1/2 cup oil)
- 118.29 ml egg substitute (can substitute 2 eggs)
- 4.92 ml vanilla
directions
- Grind oatmeal in food processor to fine consistancy. Combine all dry ingredients (except Splenda). In seperate bowl combine all liquid ingredients and Splenda. Combine liquid with dry. Spoon into paper lined muffin pans.
- Bake at 350 for 15-20 minutes, until tooth pick comes out clean.
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