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“No sugar, no white flour, and no fat - yet light and moist. There's no excuse for saying no!”
READY IN:
35mins
YIELD:
24-30 mini-muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, combine dry ingredients; set aside.
  2. In large bowl, combine wet ingredients; mix until light and homogeneous.
  3. With a wooden spoon, incorporate dry ingredients into the wet ones.
  4. Spoon into mini-muffin pans and bake at 325F (see note) for 25 minutes, or until a toothpick comes out clean.
  5. Cool completely before removing from moulds.
  6. NOTE: I baked these in a convection toaster oven, baking time and temperature may need to be adjusted for a conventional oven.

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