Yield: 24 muffins (1 per serving)
Nutrition Information
Calories: 115
Protein 5g; Carbohydrates 5g;
Fat: Sat. 1g; Polyunsat. 2g; Monosat. 4g
Fiber: 1.5g
About this Recipe
Pumpkin is not just for Thanksgiving. Solid-pack canned pumpkin is loaded with nutrients, anti-aging and disease-fighting properties, and fiber. The alpha-carotene and beta-carotene found in pumpkin are potent antioxidants. They are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.
Sweetened with erythritol and liquid stevia extract, these sugar free muffins are great as a quick snack or breakfast on the run. The cheapest source for erythritol crystals and liquid stevia I have found is at iherb.com (links: erythritol, liquid stevia). Use referral code KOQ452 when you check out and get $5 off your first order.
Shirley says these muffins taste like something you'd get at Starbuck's (can I say that?). You'd never know they're healthy nor would anyone think they're sugar free.
Ingredients
Topping
- 2 Tablespoons All Purpose Unbleached Flour
- 1/2 Cup Erythritol Crystals (for non-sugar free version, substitute 1/2 cup white sugar)
- 2 teaspoons cinnamon
- 2 Tablespoons softened butter
Muffin Batter
- 1-3/4 Cups Erythritol Crystals
- 3/4 teaspoon Pure Liquid Stevia Extract
- 1/2 Cup Very Hot Tap Water
(for sugar version, substitute 2-1/4 cups sugar for erythritol and stevia) - 1 (14 oz) Can Solid Pack Pumpkin
- 4 Large Eggs
- 3/4 Cup Canola Oil
- 5 Scoops Vanilla Whey Protein Powder
- 1-3/4 Cups All Purpose Unbleached Flour
- 2 teaspoons Baking SODA
- 3/4 teaspoon Salt
- 1-1/2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ground Cloves
- 1/4 teaspoon ground allspice
- 2 Cups Granny Smith Apples (about 3 medium)--peeled, cored and diced.
Directions
- Make the topping: in a bowl blend the flour, erythritol, cinnamon and butter until mixture resembles coarse meal.
- Preheat oven to 325 degrees F. Thoroughly spray two full size muffin pans (24 muffin cups total) with non-stick cooking spray.
- Into a large bowl, mix together the erythritol, hot tap water and stir to start dissolving erythritol. Add eggs, pumpkin, canola oil and stevia. Whisk to thoroughly combine.
- Into a medium bowl, mix together the flour, protein powder, salt, baking soda, and spices.
- Stir the dry ingredients into the wet a little at a time until all dry ingredients are fully incorporated. Stir in the diced apples.
- Divide batter among 24 muffin cups (cups will be almost full). Top each with the topping mixture and bake for 30-35 minutes.
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