Pumpkin Muffins made with Stevia

Dec 4, 2015 | #Blog, #Homepage, #Nutrition

Our very own Jodi Tanner from BcT shared this sugar free pumpkin muffin recipe. Check out this and other recipes on her site: CreateLearnGrow.net

Ingredients:

3 cups Hodgson Mills whole wheat graham flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
¾ tsp cloves
1 Tbsp cinnamon
2 tsp nutmeg
2 cups chopped pecans
30 packets Stevia (I used SweetLeaf brand)
½ cup canola oil
6 egg whites
2 ½ cups pure pumpkin
2/3 cup cool water

Directions:

Preheat oven to 400 degrees F. Grease muffin pans with olive oil for baking.
In a medium mixing bowl, stir the flour thru pecans together; set aside.
In a large mixing bowl, combine the Stevia thru water, blend well.
Pour the dry ingredients into the larger bowl and stir by hand until thoroughly mixed together with no dry ingredients visible.
Let batter set for 30 minutes to allow flavors to blend.
Fill muffin cups mostly full.
For regular size muffins bake 15 – 17 minutes. Mini muffins approx 12 minutes.
Muffins are done when toothpick entered in the center comes out mostly clean.
Cool 5 minutes, then loosen in muffin pan. Muffins can be set on wire rack to cool completely. Muffins freeze well once cool.

If you enjoyed this post, I would be honored if you share this goodness with some of your friends and family using one of those social media sharing buttons below…

WIN ALL DAY!

COACH JC






 

We respect your email privacy

Powered by AWeber Email Marketing Services

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.