Wheat-Free, Low-Carb Pumpkin Muffins

READY IN: 32mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
  • Add the flours and pulse until just blended.
  • Scoop into greased muffin cups and bake at 425 for 25 minutes.
  • These freeze well.
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