Snack

Pumpkin Rhubarb Muffins is for Snack.

Pumpkin Rhubarb Muffins takes 10 minutes to prepare.

Pumpkin Rhubarb Muffins takes 30 minutes to cook.

Pumpkin Rhubarb Muffins makes 11 servings.

The ingredients for Pumpkin Rhubarb Muffins are:

2/3 cup ground almonds

2/3 cup Millet Flour

1/2 cup xylitol

2/3 Scoop Vanilla Whey Isolate Protein Powder

1/4 cup Sucralose

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup Raw Cacao Nibs

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

Dash of Salt

1.25 cups Pumpkin Puree

3 tablespoons coconut oil

1/2 cup rhubarb diced

Here is how you make Pumpkin Rhubarb Muffins:

Preheat Oven 350FCombine Xylitol, Whey, Sucralose, Spices, baking soda, flour, cacao nibs, and ground almonds. Mix thoroughly, in another bowl mash together pumpkin, and coconut oil (melted in cooler houses), and rhubarb.Combine both bowls and mix thoroughly. Bake in oiled muffin pan for 30 minutes.Serving Size: Makes 11-12 small muffins.Number of Servings: 11Recipe submitted by SparkPeople user YOGALOVESBACK.

The nutritional information for Pumpkin Rhubarb Muffins is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 124.3

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 3.7 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.9 g
• Protein: 3.8 g

The dietary needs meet for Pumpkin Rhubarb Muffins is Gluten Free