Pistachio Kiwi "Scuffins"
- U Serves 3 People
- P Prep: 00:05
- P Cook: 00:35
Nutritional Facts
per 1 serving size (Recipe makes 3 servings)
Amount Per Serving
Calories 153
Calories from Fat 107
% Daily Values*
Total Fat 11.84
18.22%
Saturated Fat 1.80
9.00%
Polyunsaturated Fat 0.37
Monounsaturated Fat 0.66
Cholesterol 0.00
0.00%
Sodium 70.67
2.94%
Potassium 69.33
Total Carbohydrate 9.55
3.18%
Dietary Fiber 3.14
12.56%
Sugars 2.98
Protein 5.14
Vitamin A 0.10%
Vitamin C 22.93%
Calcium 4.63%
Iron 4.75%
* Nutritional Values are estimated and may vary
³ Description
Not quite a Scone, but more than a Muffin! These Gluten-Free & Vegan-Friendly Muffins have a light dense texture, similar to a scone.
² Ingredients
- 1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
- 0.2 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
- 0.15 serving (serving = 1/2 cup) Trader Joe's Organic Unsweetened Apple Sauce
- 1/4 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
- 1 serving (serving = 1/8 tsp) Argo Baking Powder (Double Acting, Aluminum Free)
- 1/4 cup Kiwi Fruit
- 1 kernel Dry Roasted Pistachio Nuts (Without Salt Added)
- 0.2 serving (serving = 1 tsp) Madhava Coconut Sugar
q Directions
Pre-Heat Oven at 350 degrees
Mix: 

1/2 Cup Almond Meal 

1TB Oat Flour
1TB Unsweetened Apple Sauce
1/2 teaspoon Coconut Oil
1/4 teaspoon Baking Powder 

Pinch of Salt
1/4 Cup Chopped Kiwi

1 1/2 TB Crushed Pistachios
Sweetener of choice - I used 1/4 teaspoon Coconut Sugar
Spoon batter into foil muffin molds 

Optional: Top with Crushed Pistachios
Bake for about 35 minutes (muffins will be slightly browned on top)
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