Flourless Pumpkin Breakfast Muffins
from my friend Lorinda
1/4 egg substitute or 1 egg
1 banana, mashed
1 (15 oz) can pumpkin puree
1 1/2 c. 2% milk
1/3 c. flaxmeal
3 Tbsp. sweetener or sugar
1 tsp. vanilla
3 c. old fashion oatmeal or gluten-free
2 tsp. baking powder
1/2 tsp. salt
6-8 slices of bacon, chopped
chopped nuts, raisins, chocolate chips, coconut flakes, dried fruit, etc for add-ins
Pre-heat oven to 350 degrees. Spray muffin tins or use baking cups and spray them.
With kitchen shears or sharp knife, cut pieces of bacon into small chunks. Fry in skillet until they are crispy. Drain on paper towel and set aside.
In large bowl, mix together the egg, milk, pumpkin, banana and vanilla until well blended.
In another bowl, mix the remaining ingredients with the exception of any add-ins desired. Combine these dry ingredients well.
Add dry ingredients to wet ingredients and combine until well incorporated. Gently stir in bacon and any add-ins.
Using a small scoop, drop heaping scoops of mixture into each muffin tin/liner. Bake for 25 min or until a toothpick inserted comes out clean. These will not rise a lot, so don't panic when they are taken from the oven.
Carefully transfer to cooling rack and enjoy!
Makes: 48 mini muffins or 24 regular muffins
Total Fat: 1.3 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.2 g
Cholesterol: 1.6 mg
Sodium: 21.9 mg
Potassium: 46.8 mg
Total Carbohydrate: 5.4 g
Dietary Fiber: 1.1 g
Sugars: 1.1 g
Protein: 1.7 g