Preheat oven to 400 degrees. Line 12 cup muffin tray with liners.
in a small bowl combine milk and vinegar. Set aside for 10 minutes.
In a large bowl, sift together flour, protein powder, ginger, cinnamon, and nutmeg then add sugar, baking powder, baking soda, salt and xanthan gum.
In a medium bowl, whisk together pumpkin, molasses, applesauce and oil. Add the buttermilk.
(If using warm coconut oil, make sure other ingredients are at room temp or it may re-harden oil.)
Pour wet ingredients into dry ingredients.
Fold in the carrots. Let batter sit for 10-15 minutes.
Bake for 25 minutes until toothpick comes out clean.
Let cool for 15 minutes before turning out onto a cooling rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 327 (97%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||48 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 1mg||0 %|
|Sodium 27.4mg||1 %|
|Potassium 30.7mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.5g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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