Breakfast

Cinnamon Gingercake Fiber Muffin is for Breakfast, Dessert.

Cinnamon Gingercake Fiber Muffin takes 5 minutes to prepare.

Cinnamon Gingercake Fiber Muffin takes 15 minutes to cook.

Cinnamon Gingercake Fiber Muffin makes 16 servings.

The ingredients for Cinnamon Gingercake Fiber Muffin are:

Gingercake baking mix (or your own recipe for gingercake) 250g
Oats 60g
Baking powder 3 tsp
Xantham gum 2 tsp
Cinnamon,ground 2Tbsp
Banana,small/medium, mashed x 1
Psyllium Husks 3 Tbsp
Agave Nectar 15g/3tsp
Water,filtered/tap 300-350ml
optional: Almond extract 1tsp

Here is how you make Cinnamon Gingercake Fiber Muffin:

Measure and mix all dry ingredients, except the psyllium husks, together; add 200ml of water.Then, in a seperate bowl, add the mashed banana,add psyllium husks,agave and about 100ml of the water and almond extract, if using.Add wet to dry ingredients and mix well, but not too much.Line a muffin tray with liners (or spray with cooking spray), fill about half way up with batter. [you could sprinkle them with some splenda/brown sugar/+oats before baking]Bake at 180-200 degrees C /356 degrees F for about 15 - 20 minutes,but keep an eye on them cause that's an estimate and based on my electric oven.Serving Size: makes approx. 16 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user SUPERGIRL1000.

The nutritional information for Cinnamon Gingercake Fiber Muffin is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 89.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 93.6 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 1.9 g
• Protein: 0.5 g

The dietary needs meet for Cinnamon Gingercake Fiber Muffin is Low Fat