View source for Low Carb, Gluten Free Pumpkin Spice Muffins

Recipe by [[:category:Andos El Pantos's Recipes|Andos El Pantos]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:Baking]][[Category:Gluten Free]][[Category:Healthy]][[Category:Muffins]][[Category:Pumpkin]][[Category:Squash]]

Preheat oven to 350 degrees

Spray 9 muffin tins with non-stick cooking spray or grease it with coconut oil.

Mix the following in no specific order:

* 1/2 cup oat flour
* 1/2 cup almond flour (if you don’t have almond flour, you can use 1 cup oat flour, but it’ll have more carbs)
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda
* 2 scoops vanilla protein powder
* 3/4 cup pure pumpkin
* 3 egg whites
* Optional: 1/8 cup Splenda. Stevia is fine too. More or less depending on how sweet you like things.

Bake for approximately 12 – 14 minutes. Take them out when the tops are just starting to golden, or poke a toothpick into the center and it should come out clean. Watch these closely and take them out when you think they aren’t quite done yet. If they are super dry and crappy, you baked them too long.

This recipe makes 9 muffins.

'''Nutritional Information'''

Per muffin: 104 calories
Protein: 10 grams
Carb: 7 grams
Fat: 4 gram