Almond Muffins
Wheat free, low carb, sugar free!
2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal & Just Like Sugar are my top choices)
3/4 c pure pumpkin puree (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream
In a bowl, mix the dry ingredients; almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners. In another bowl mix the pumpkin, butter, eggs and extract. Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half. Add a little bit more cream if you have to but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins. Pour batter into greased or lined cupcake tins filled 3/4 full. Bake at 325 for approximately 25 minutes. This will make roughly 14-15 muffins and depending on the brands of ingredients used, will be 4-7 carbs per muffin.
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| Add a little bit of cream to thin or almond flour or protein powder to thicken, to get a nice batter |
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| Ready to go into the oven! |
