Breakfast Muffins II- gluten free


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Member since 2009

Serves 6 | Prep Time | Cook Time 25 to 30

Ingredients

Dry ingredients
1/2 cup oat flour
1/8 cup brown rice flour
1/4 cup buckwheat flour
1/8 cup sorghum flour
1 Tbsp tapioca starch
1 Tbsp arrowroot starch
1 Tbsp dry milk powder
2 tbsp chopped pumpkin seeds
2 tbsp chopped sunflower seeds
1/2 tsp vanilla powder
1/8 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp xanthan gum
Wet ingredients
1/4 cup fat free yogurt
1 Tbsp grapeseed oil
2 tbsp egg substitute
2 tbsp Splenda brown Sugar Blend for Baking
2 tbsp Sweet Dreams Brown Rice Syrup
1/4 cup water


Use a food processor or chopper to chop the nuts.


1. Combine all dry ingredients in a lidded container and shake to combine


2. Mix all wet ingredients in a mixing bowl until completely combined. Stir in dry ingredients until completely mixed.


3. Grease a 6 cup regular sized muffin tin with shortening. Divide the batter evenly among the muffin cups.


4. Bake at 350 F for approximately 25 minutes. When the edges are browned, the muffins are done.


5. Remove from oven and serve with your choice of butter or jams.


Servings: 6


Yield: 6 muffins


Nutrition Facts


Serving size: 1/6 of a recipe


Nutrition information calculated from recipe ingredients.


Amount Per Serving


Calories 168.15


Total Fat 6.26g


Saturated Fat 0.79g


Cholesterol 0.93mg


Sodium 151.86mg


Potassium 145.48mg


Total Carbohydrates 23.6g


Fiber 2.45g


Sugar 4.7g


Protein 5.15g


Pairs Well With


Notes

This was my attempt at a muffin suitable for breakfast with nutrients and a low glycemic load.

This is my second try at a breakfast muffin

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