Low Carb Low Fat Muffins

Pumpkin and Coconut Muffins

Pumpkin and Coconut Muffins

You'll love these low carbs low fat muffins. These are not your off-the-shelf prepacked muffins recipe. This recipe is clever gourmet stuff. You know, the type of muffin you try and enjoy flavoring in your mouth.

The flavors come from combining pumpkin puree with a whole bunch of spices including nutmeg, cinnamon, and ginger (to name some). The coconut enhances the flavor, but it's only essential if you want to honor the name of this recipe.

And it's also good for low carbs folks out there, as each muffin only contains 6 carbs in total. In case you're curious, each muffin contains also contain 16 grams of protein. It also contains fiber.

If you don't mind having more carbs, you can substitute the egg protein and mil for whole rolled oats. It will still be a low carb low fat muffin, but it will contain more carbs.


Ingredients:

1/2 cup pumpkin puree

1/4 cup low fat buttermilk

3/4 cup low fat yogurt

1/2 tsp vanilla essence

1/2 cup sugar free shredded coconut

1 cup ground almonds

1/2 cup milk and egg protein

1/2 cup of soy protein

6 packets of sucralose

1 tsp Stevia

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ginger

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cannola oil spray

Nutritional Information:

Serves 12

Fat 8 g

Cal: 154

KJ: 646.8

WW: 3 Points


This is what you do:

Mix the pumpkin pure, buttermilk, yogurt, and vanilla essence in a bowl.

Mix the rest of the ingredients in another large bowl.

Make a hollow in the middle and pour the liquid ingredients in it. Stir well till well mixed.

Now get a 12 cup muffin baking tray and spray the cannola oil into the cups.

Fill the cups 2 thirds with the batter.

Bake for 15 minutes or so at 200 C (400 F).

And that's how you make these low fat low carb muffins in a snap. Enjoy!

Source: I found this low carb low fat muffins recipe in the Extreme Lo Carb Cuisine Book.


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