Snack

Wheat and Almond Sugarless pumpkin muffins is for Snack.

Wheat and Almond Sugarless pumpkin muffins takes 20 minutes to prepare.

Wheat and Almond Sugarless pumpkin muffins takes 20 minutes to cook.

Wheat and Almond Sugarless pumpkin muffins makes 1 servings.

The ingredients for Wheat and Almond Sugarless pumpkin muffins are:

6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.5 cup Whole Wheat Flour
5 extra small (less than 6" long Banana, fresh
1.5 cup Libbys 100% pure pumpkin, canned
2 large Egg, fresh, whole, raw
0.25 cup Olive Oil

Here is how you make Wheat and Almond Sugarless pumpkin muffins:

Dry ingredients:2 cups almond flour (sometimes I do 1 1/2 and add 1/2 cup whole wheat flour)2 tsp baking powderSpices1/2 tsp saltWet ingredients:Smashed bananas - 4 or 54 eggs - beaten1/4 cup olive oil**For the wet ingredients, you can do part pumpkin puree if you like.Bake at 375 degrees. I rotate at 12 minutes. In my oven they take around 20 minutes. Serving Size: Makes 16 muffinsNumber of Servings: 1Recipe submitted by SparkPeople user LEPHILLIPSAIM.

The nutritional information for Wheat and Almond Sugarless pumpkin muffins is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,266.2

• Total Fat: 151.5 g
• Cholesterol: 372.0 mg
• Sodium: 162.4 mg
• Total Carbs: 200.4 g
• Dietary Fiber: 50.8 g
• Protein: 66.9 g