Mini Pumpkin Flax Muffins Recipes

MINI PUMPKIN FLAX MUFFINS

Mini Pumpkin Flax Muffins image

Make and share this Mini Pumpkin Flax Muffins recipe from Food.com.

Provided by Caramella Girl

Categories Quick Breads

Time 40m

Yield 24 mini muffins

Number Of Ingredients 9

Ingredients

2 cups pumpkin puree, unsweetened
1 teaspoon stevia
2 eggs
1/2 cup sugar-free maple syrup, such as pancake, caramel, maple
1 tablespoon vanilla
1 cup flax seed meal
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
Add the sugar-free syrup and vanilla, and mix well.
With mixer on low, gradually add ground flax 1/3 at a time until well combined.
Stir in salt, cinnamon and nutmeg.
Spoon mixture into cups, filling about 2/3 of the way.
Place in oven and bake for 25 to 30 minutes.
Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

Nutrition Facts : Calories 35.2, Fat 2.4, SaturatedFat 0.3, Cholesterol 15.5, Sodium 13.9, Carbohydrate 2.1, Fiber 1.4, Sugar 0.3, Protein 1.5

FLAX AND PUMPKIN MUFFINS

Flax and Pumpkin Muffins image

This is just another iteration of a healthy muffin recipe. Don't expect a bakery muffin - these are hardcore.

Provided by cathianne

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups whole wheat flour
1/2 cup quinoa flour
1/2 cup flax seed meal
2 teaspoons baking powder
1/4 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup light sesame oil (can substitute any other oil)
1/4 cup applesauce (unsweetened)
1 cup pumpkin puree (can substitute banana or sweet potato)
3/4 cup hemp milk

Steps:

Combine all ingredients.
Lightly grease a 12-muffin pan.
Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
Let stand for 5 minutes and remove muffins from pan.

Nutrition Facts : Calories 137.1, Fat 7.2, SaturatedFat 1, Cholesterol 15.5, Sodium 69.7, Carbohydrate 16.6, Fiber 2.8, Sugar 4.4, Protein 3.1

PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS

Protein Pumpkin Flax Mini Loaves or Muffins image

Make and share this Protein Pumpkin Flax Mini Loaves or Muffins recipe from Food.com.

Provided by Lynn S.

Categories Quick Breads

Time 45m

Yield 8 mini loaves, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dry oats (I used toasted not quick cooking)
8 scoops vanilla protein powder (4 servings worth)
8 tablespoons flax seed meal
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups egg whites or 2 cups egg substitute
1 (15 ounce) can pumpkin
1/2 teaspoon stevia (or 1/2 tsp Splenda)
1/2 banana
1/2 cup crushed pineapple in juice

Steps:

Preheat oven to 350°F.
Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
In a separate bowl, combine egg whites and pumpkin.
Mix dry and wet ingredients together until blended.
Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

PUMPKIN & FLAX SEED MUFFINS

Pumpkin & Flax Seed Muffins image

Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.

Provided by rachel.waugh

Categories Quick Breads

Time 36m

Yield 24 Muffins, 24 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups whole wheat flour
1/2 cup ground flax seeds
1 cup oat bran
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup Splenda sugar substitute
1 (15 ounce) can pumpkin
2 tablespoons oil
1 1/2 cups milk (1%)

Steps:

Preheat Oven to 400 degrees F.
Mix All dry ingredients and set aside.
Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
Fill muffin pan with mix, will be pretty full.
Bake at 400 for 15-20 minutes.
Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
Doubles easily (if you have a BIG bowl).

Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9

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