I had high hopes for this recipe, but once they came out of the oven, I was sure my kids were going to hate these. I almost threw them out right away. But I put them in the fridge and gave them to my kids the next morning, To my happy surprise, they liked them! All 3 of them liked them! Seriously?! Sometimes I cannot predict what they will like. Are these the best muffins we've ever had? No. But for a low sugar, healthy alternative to breakfast, I'm glad they liked these and I would make these again.
3/4 cup gluten free plain flour
3/4 cup buckwheat flour or gluten free oat
flour (I used whole wheat)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp all spice
Pinch of salt
1/2 cup egg whites or 2 eggs
1 cup pumpkin puree
1 cup unsweetened applesauce (my applesauce had some sugar in it, so I omitted the honey below)
1/4 C-1/2 C honey (I omitted)
2 tsp vanilla
Preheat oven to 180°C/350°F
In a bowl, combine flours, baking powder,
baking powder, baking soda, spices and a pinch of salt.
Combine your egg choice with the pumpkin
puree, applesauce, honey and vanilla.
Pour your wet ingredients into your dry
ingredients, mixing until just combined.
Bake for 10-20 minutes, depending on size,
until a skewer removes clean.
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