Zutaten für Low Carb Low Fat Pumpkin Muffins
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Allspice
- Pumpkin
- Splenda Sugar Substitute
- ¼ cup unsweetened applesauce
- Egg Substitute
- Vanilla
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Zubereitung von Low Carb Low Fat Pumpkin Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a food processor, grind 1 cup of rolled oats into a fine flour.
- In a large bowl, whisk together: 1 ½ cups almond flour, ½ cup oat flour (from step 2), 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- In a separate bowl, whisk together: 1 cup pumpkin puree, 2 large eggs, ¼ cup unsweetened applesauce, 2 tablespoons melted coconut oil, ½ cup granulated sugar substitute (e.g., Splenda), 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin liner about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
0g
Carbs
3g
