Vegetarian

Gluten Free, Dairy free Breakfast muffin is for Breakfast.

Gluten Free, Dairy free Breakfast muffin takes 15 minutes to prepare.

Gluten Free, Dairy free Breakfast muffin takes 30 minutes to cook.

Gluten Free, Dairy free Breakfast muffin makes 10 servings.

The ingredients for Gluten Free, Dairy free Breakfast muffin are:

1 cup pumpkin
1 cup ripe mashed bananas
2 cups Bob's Red Mill Almond Meal/Flour or Garbanzo bean flour
4 organic eggs
2tsp baking powder
3/4 cup blueberries
1/4 cup olive oil
Unsweetened Chocolate powder, to taste
2 tbs ground flax seed (optional)

Add nuts, seeds, fruit, spices, etc to taste

Here is how you make Gluten Free, Dairy free Breakfast muffin:

Preheat oven to 400 degrees. Mix wet ingredients (pumpkin, oil, banana, eggs) til smooth. In separate bowl, mix dry ingredients together. Mix wet ingredients into dry ingredients. Fill Muffin tins about 3/4 full. Bake 30 MinutesServing Size: Makes 8-10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user SKD140.

The nutritional information for Gluten Free, Dairy free Breakfast muffin is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 245.1

• Total Fat: 19.1 g
• Cholesterol: 84.0 mg
• Sodium: 30.1 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 4.5 g
• Protein: 8.3 g

The dietary needs meet for Gluten Free, Dairy free Breakfast muffin is Gluten Free