I make these muffins every week, all year round! I freeze them to keep them fresh then pop one in the microwave for a minute or just take it with me for a snack later that day. These are gluten free but if you wish to make them with regular flour they should come out just as tasty.
Preheat oven 350 degrees
1 c up gluten free flour*
½ cup gluten free oat flour*
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
5-8 packets of stevia (I use packets of Kal’s Stevia with Lou Han)**
1-15 oz can of organic pumpkin
½ cup egg substitute
¼ cup applesauce
1 T vanilla extract
Mix all dry ingredients in one bowl and set aside. Mix all wet ingredients in another bowl. Combine both wet and dry ingredients. Spoon equal amounts of batter into 12 muffin cups or 12 greased muffin tins. Bake at 350 for 20 minutes. Cool on wire rack. Store in airtight container for the week or freeze to keep fresh.
Calories: 70 each
*I use gluten free flour but you can make these with regular flour if you desire.
**Sweetness is an individual preference. Taste the batter to see if you need to add more stevia as it may depend on the brand you buy.
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[…] recipe is something I have been working to perfect for a few months now. I’ve posted my Mary’s Pumpkin Muffin recipe in a previous blog however that recipe uses regular gluten free flour. Since giving up […]