Preheat oven to 400°F (I use a toaster oven)
Mix egg substitute, coconut oil, pumpkin, Splenda Brown Sugar Blend, pumpkin pie spice, salt and vanilla together in a mixing bowl.
Combine coconut flour and baking powder in a small bowl.
Carefully add the flour mixture to the batter whisking together until the mixture is smooth.
Pour the batter into the sprayed muffin pan.
Bake for 18 to 20 minutes.
Makes 6 muffins
I use a toaster oven to cook these and it works fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 718.3mg||25 %|
|Potassium 70.4mg||2 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 22.8g|
|Protein 3.5g||5 %|
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: 196
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