READY IN: 30minsYIELD: 12 Muffins
INGREDIENTS
1cupwhole wheat flour 1cupbran flour 1⁄2 cup sugar substitute such as stevia or 1/2cupSplenda sugar substitute 1teaspoonbaking powder 1teaspoonbaking soda 1⁄2 teaspoonsalt 1 1⁄2 teaspoonsground cinnamon 1⁄4 teaspoonground ginger 1⁄4 teaspoonground nutmeg 1cupcanned pumpkin 2largeeggs 1⁄4 cupcoconut oil, melted 1tablespoonhoney 1⁄2 cupplain yogurt 3tablespoons kerry gold unsalted butter, melted 2tablespoonspumpkin seedsNUTRITION INFO
Serving Size: 1 (61) g
Servings Per Recipe:12
Calories: 137.9
Calories from Fat 85 g 62 %
Total Fat 9.5 g 14 %
Saturated Fat 6.4 g 32 %
Cholesterol 40 mg 13 %
Sodium 298.6 mg 12 %
Total Carbohydrate11.4 g 3 %
Dietary Fiber 1.9 g 7 %
Sugars 2.7 g 10 %
Protein 3.4 g 6 %
DIRECTIONS
Preheat oven to 400 degrees.Melt butter and coconut oil separately.Grease muffin cups with the melted butter.Whisk together all dry ingredients in a large bowl.Add all wet ingredients to the center of the large bowl.Use a hand mixer to gently blend it all together.Stir in pumpkin seeds. Save a little bit for garnish.Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds.Sprinkle just a little sugar over the top of each muffin.Bake for 20 minutes.Remove from oven and let cool for a few minutes before placing each muffin on a wire rack.Enjoy!Source: Read Full Article