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Ingredients
| eggs: 4 (whites) |
| Splenda: 4 tsp |
| baking powder: 3/4 tsp |
| pumpkin pie spice: 1/2 tsp |
| canned pumpkin: 1/4 cup |
| sugar-free maple syrup: 3 Tbl |
| oatmeal: 1/2 cup |
No Flour Pumpkin Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees.
- Spray 2 JUMBO muffin baking tin holes with no stick spray.
- Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
- Whisk in Splenda, baking powder and pumpkin pie spice.
- Stir in canned pumpkin and syrup.
- Add oatmeal and mix until well blended.
- Pour mixture into the muffin two muffin cups.
- Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
- Take muffins out of tins and place on wire cooling rack.
- These freeze well in freezer ziplock baggies!