Breakfast

Flax-n-Pumkin Muffins is for Breakfast, Snack.

Flax-n-Pumkin Muffins takes several minutes to prepare.

Flax-n-Pumkin Muffins takes several minutes to cook.

Flax-n-Pumkin Muffins makes 9 servings.

The ingredients for Flax-n-Pumkin Muffins are:

Dry ingredients:
3/4 c ground flax seed
1/4 c soy flour
2 Tablespoons Powedered Stevia
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 scoup vanilla protein powder
1 Tablespoon Psyllium Husk


Wet ingredients:
4 eggs, beaten
2 Tablespoons Vegetable Oil
1 teaspoon Pure Vanilla Extract
4 Tablespoons Pure Pumkin Pruee
2 Tablespoons Heavy Cream
4-6 Tbsp water to thin batter a bit, but it was not runny

Here is how you make Flax-n-Pumkin Muffins:

Preheat oven to 350 degrees F.Mix dry ingredients in a bowl. Mix wet ingredients in bowl with beaten egg. Mix dry and wet ingredients together.Spray muffin tins with non-stick spray. Spoon batter into muffin cups, about 3/4 full. (Mine made 9 muffins)Bake at 350 degrees for about 25-30 minutes until brown. Serving Size: Makes 9 regular-sized muffins.Number of Servings: 9Recipe submitted by SparkPeople user CAROLB123.

The nutritional information for Flax-n-Pumkin Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 131.6

• Total Fat: 9.3 g
• Cholesterol: 76.9 mg
• Sodium: 284.7 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 3.9 g
• Protein: 5.9 g

The dietary needs meet for Flax-n-Pumkin Muffins is Low Carb