Recipe by Geema
The first time I made these muffins I was pleasantly surprised at how moist and light they were using such a small amount of oil. If you are on a diabetic or low carb diet, you will be thrilled to have this easy, recipe, and if you aren't on a diet, you will still love the taste and nutrition these muffins offer. I found this recipe on a low carb website...but forgot which one! I am experimenting with different flavors of protein powder and extracts and have so far enjoyed chocolate, vanilla and berry.
Top Review by discriminating tastes...
Wow! Now of course, this doesn't have flour so though moist, it's not that same moist texture you would get with flour but what a healthy treat! Tastes like a yummy cookie to me. I loved the nutty flavor. This one will become a staple! I also love how I'll be able to pack these for a healthy snack or eat with some fruit for breakfast. I used finely ground flaxseed (found at Whole Foods) and threw the nuts in the processor to get them chopped up well, since I knew I wouldn't like big chunks of nuts. Thank you!
- 1⁄2 cup ground flax seeds
- 1⁄4 cup whey protein powder, any flavor
- 2 tablespoons oil
- 1⁄4 cup artificial artificial sweetener
- 1 egg, beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract, any flavor
- 1 pinch salt
- 3 tablespoons chopped nuts
- 1⁄2 cup water
Directions See How It's Made
- Preheat oven to 350.
- Mix dry ingredients in a medium bowl.
- Beat egg with oil and water and pour into the dry mixture stirring until blended. Fold in the nuts.
- Grease a 6 hole muffin tin -- or spray with Pam.
- Spoon batter into tins and bake for 25-30 minutes.
- Serve with butter and/or jam.