Sugar Free Flax Seed Meal "your Choice" Muffins

Recipe by WyattsGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 lb) can pumpkin (not pie mix) or 1 1/2 cups shredded fresh zucchini
  • 2
    seedless tangerines (if you omit the tangerines or oranges, omit 1/2 cup of the soy flour, optional) (optional) or 1 large seedless orange, with peel, cut into 8 pieces (if you omit the tangerines or oranges, omit 1/2 cup of the soy flour) (optional)
  • 4
    extra large eggs (or 5 large)
  • 13
    cup vegetable oil
  • 1
    cup Splenda granular (or the equivalent in stevia powder)
  • 1
    cup soy flour
  • 12
  • 1
    teaspoon baking powder
  • 12
    teaspoon salt
  • spices of choice
  • 2
    teaspoons cinnamon
  • 14
    teaspoon grated nutmeg
  • 2
    teaspoons grated dried ginger (2 fingers) or 2 teaspoons grated fresh ginger (2 fingers)
  • chopped nuts (optional)
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DIRECTIONS

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease 12-cup muffin tin or spray with non-stick spray.
  • In a food processor, puree eggs, oil and pumpkin or zucchini.
  • Add optional ingredients if desired: 2 seedless tangerines or one seedless orange, with the peel.
  • Add spices of choice.
  • Add Splenda or Stevia powder, salt, baking powder and mix well.
  • Add flax seed meal, flours and pulse until just mixed.
  • Divide into 12 muffin cups and bake 25-30 minutes.
  • Note: When I make these I use 1 cup soy flour, 1/2 cup wheat gluten, 1/2 cup CarbQuick baking mix. If you omit the tangerine/orange ingredient, reduce the flours by 1/2 cup.
  • You may add nuts of choice, unsweetened coconut flakes.
  • You may make these with bananas or apples, but that will increase the carbohydrate count.
  • If you make these with zucchini, you may make chocolate muffins by substituting the wheat gluten with 1/2 cup dark, unsweetened cocoa powder.
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