Prep 5 mins
Cook 15 mins
Great P1 snack, breakfast, or dessert...
- 1⁄2 cup egg white
- 1⁄4 cup ground flax seeds
- 1⁄4 cup ground almonds
- 1⁄4 cup Splenda granular, sugar substitute
- 1⁄2 cup natural-style peanut butter
- 1⁄4 cup ricotta cheese
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Preheat oven to 350°F.
- Melt peanut butter in microwave for 1 minute or until smooth.
- Mix all ingredients together.
- Pour into mini muffin cups (24 cup tray), and bake 15 minutes.
Wow! These were great! I made a few adjustments: 1/2 C organic almond butter (instead of regular peanut butter), 1/4 C organic, natural apple sauce (instead of almonds), cottage cheese (instead of ricotta), and although not S.B. phase 1 friendly, I added 1/2 C fresh blackberries. Yum!! I will definitely make these again!
Does this taste as good as a muffin made with flour and a ton of butter or oil? Not quite, but it's nearly as good and it is so much better for you and natural. I was shocked that all those ingredients created a fluffy-little muffin-like thing. If watching carbs or just wanting to incorporate more good fats into your diet, this is a great treat. If you follow the recipe properly and use the proper Splenda, then these won't be really sweet, which is okay by me. Might consider adding a few mini chocolate chips next time, and part of me is curious to see how some shredded zucchini or carrot might do. Keeper recipe, thanks.
As SBD muffins go, these are very tasty and don't have the strong Splenda aftertaste of some. Very good. I will make these again. Note: I used "natural" peanut butter that was salt-free and the muffins were definately lacking salt. I will add 1/4tsp. salt next time.