Egg Free, Dairy Free, Low fat, Low sugar , Low sodium, Whole Grain Pumpkin Muffins
A BIG name for a small muffin!
We recently found out that Keith is diabetic. I thought we ate pretty healthy before, but cooking low sugar, low carbs has been an adventure. As I find simple, affordable recipes that we like I will share them here. Remember that these recipes may not work with your individual diet plan. They are also not just for diabetics. We are trying to make this a family change as much as possible. Momma ain't about to give up chocolate!!!
Keith gets up at 4am for his part-time job each morning and having something ready to eat is important. I've come up with these Pumpkin Muffins. If you're wanting something pretty, you will be disappointed, but these are VERY moist and tasty. I will try to add a picture when my camera is replaced. (Don't ask, all I'll say is kids do not make good photographers!)
Pre-heat: 350F
Makes: 12
1/2 C Whole Wheat Flour
1 C Ground Oats (I put quick oats and oat bran in my mini chopper and chop the stuffin' out of it.)
1/4 C Splenda Brown Sugar Blend
1 tsp Pumpkin Pie Spice (I blend my own)
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 C Chopped Walnuts and/or roasted Pumpkin Seeds
1-14oz Can Pure Pumkin (Should be able to substitute mashed bananas, but haven't tried them yet. If you do, please let me know how it worked.)
1/4 C Honey
1. Blend Dry ingredients.
2. Mix wet ingredients
3. Add to Dry.
4. Mix until blended
5. Divide between 12 muffin cups (If you do not use muffin papers, make sure to spray tin well with non-stick spray. Because there is no oil in the recipe they will stick.)
6. Bake 20 min.
7. ENJOY!!!
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2 comments:
nice to see you blogging again*wink*....so is it one cup before you grind the oats or after you have ground them???
It is one cup of ground oats.
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