Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

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READY IN:
31mins
SERVES:
18
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 365.
  2. Grease 18 muffin cups. I use silicone muffin pans.
  3. In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
  4. Add the fruit and nuts and pulse/mix briefly.
  5. Add the flour, meal, bran and mix until just blended.
  6. Scoop into greased muffin cups and bake for 23-25 minutes.
  7. Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
  8. In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

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