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PUMPKIN MUFFINS

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PUMPKIN MUFFINS

Features:
  • Vegan
  • 40
  • Serves 6
  • Easy

Directions

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  INGREDIENTS

  • 1 ½ cups gluten-free flour
  • 1 cup pumpkin puree, organic
  • ½ cup carob chips, unsweetened
  • 1 teaspoon Ceylon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom, ground
  • ½ banana, mashed
  • ½ cup almond meal
  • ½ cup almonds, chopped
  • 1/3 cup applesauce, organic, unsweetened
  • 10 drops stevia
  • 1 ½ teaspoons baking powder
  • 2/3 cup almond milk
  • ½ teaspoon baking soda

 DIRECTIONS

  1. In a bowl combine the gluten-free flour, spices, almond meal, baking soda and baking powder. In a separate bowl combine the pumpkin puree, apple sauce, almond milk, stevia and mashed banana.
  2. Fold in the flour mix and stir until just blended; stir in the carob chips and chopped almonds.
  3. Spoon the mixture into paper cases and bake in preheated oven for 25-30 minutes or until firm to the touch. Place the baked muffins onto a wire rack and allow cooling for 5 minutes. Remove the muffins from the tin and serve after.

Nutritional Information per serving

Total calories: 345
Protein: 6
Carbs: 34
Fiber: 6
Fat: 7

 

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