Sunday, November 15, 2015

Daniel Fast Pumpkin Ginger Muffins (GF)

Since there are no leavening agents (no baking soda and no baking powder) in Daniel Fast muffins, they don't rise like "regular muffins" so are much denser.  I  like them warmed up in the microwave and then put peanut butter on them !!!!

This is a thick batter.

1 and 3/4 cups Gluten Free Flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup chopped nuts (I used pecans)
1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cinnamon
2 tsp corn starch
3/4 cup 
date syrup 
1 cup unsweetened pumpkin puree
3 large very ripe bananas, mashed (if your bananas are smaller use 4 bananas or  increase the liquid by 2-4 Tbsp)

Mix date syrup, pumpkin puree and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan,  Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 10 muffins:  Calories 201, Total Fat 2.6g, Cholesterol 0mg,  Sodium 119mg, Carbs 42.6g, Fiber 4.2g, Sugars 20.3g, Protein 3.8

There is a time for everything, and everything on earth has its special season.
Ecclesiastes 3:1 (NCV)

No comments :

Post a Comment

THANKS for visiting Pink-Vegan Blog and leaving a comment !!!! Your comments are appreciated !!!!