Cranberry Pumpkin Muffins (Grain Free, Sugar Free)
Created by Cheesehead on November 13, 2011
- Servings: 7
- Prep Time: 5m
- Cook Time: 20m
- Recipe #2516
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup flax meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon pure stevia powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 5 tablespoons raw honey
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 1 teaspoon gluten free vanilla extract
- 1/2 cup chopped cranberries (fresh or frozen), or chopped walnuts or shredded coconut
How to Make
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Step 1: Mix dry ingredients together in a medium bowl.
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Step 2: Mix wet ingredients in a large bowl, except cranberries.
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Step 3: Add dry to wet, mixing gently. Fold in cranberries.
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Step 4: Fill 6-8 greased or paper-lined muffin cups about 2/3 full. Bake for 20-25 minutes. Let cool for 5 minutes.
Nutritional Facts
- Serving Size: 1 (138.1 g)
- Calories 583.5
- Total Fat - 51.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 104.2 mg
- Sodium - 350.2 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 3.6 g
- Sugars - 18.5 g
- Protein - 4.6 g
- Calcium - 89.8 mg
- Iron - 1.3 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg