Low-Carb Pizza Muffins

Name: Low-Carb Pizza Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1/2 cup oat flour; 1/2 cup wheat gluten flour; 1 cup almond flour; 2 eggs; 1/2 cup Greek yogurt, full-fat; 1/4 cup olive oil; 1 tablespoon garlic powder; 1 cup canned tomato, diced and well-drained; 1 tablespoon dried basil; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 3 teaspoons baking powder; 1/2 cup parmesan cheese, grated

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Recipe by PainterCook

This is my variation on a recipe I found on the Low Carb Luxury website. These muffins are a great way to enjoy "pizza" when you're on a reduced carb diet, and they are really nutritious to boot. I changed the ingredients to make the recipe a faster one by using garlic powder and canned tomatoes for easier prep.

READY IN: 40mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup oat flour
¹⁄₂

cup wheat gluten flour
1

cup almond flour
2

eggs
¹⁄₂

cup Greek yogurt, full-fat
¹⁄₄

cup olive oil
1

tablespoon garlic powder
1

cup canned tomato, diced and well-drained
1

tablespoon dried basil
1

teaspoon dried rosemary, crushed
¹⁄₂

teaspoon dried thyme
3

teaspoons baking powder
¹⁄₂

cup parmesan cheese, grated

DIRECTIONS

Preheat oven to 325. Butter a 12 muffin pan.
In mixing bowl, combine flours with baking powder. Set aside.
Mix tomatoes, garlic, and herbs.
In separate container beat eggs, yogurt and oil.
Add cheese to the flour mixture, then add egg mixture until it forms a batter. Fold in tomatoes and herbs and transfer to muffin tins.
Bake 25-30 minutes or till golden brown.
Let muffins rest 5 minutes, remove from tins.
Great warm right from the oven with a soup like split pea or lentil.

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