January 18, 2015

The Best Healthy Almond Muffins I've Made so Far! (Wheat free, low carb, sugar free!)

I said in a post earlier this past week, it had been a "muffin"  week in our house, and I wasn't kidding.  It's been an awesome muffin week!  Chocolate Chocolate Chip Muffins, Pumpkin Muffins and Almond Muffins - all sugar free, wheat free, low carb, with healthy flax included.  It was so nice to have a 'real' muffin in taste and texture - but without unhealthy options.   (Can you tell I'm thrilled with these?).

It all started with tweaking a plain old pumpkin spice muffin but I was so happy with it that I immediately scribbled down ideas on a paper to work with the basic premise to come up with other versions.  I got the chocolate and the almond versions made but couldn't do the lemon poppy seed version (YET) because I am out of  almond flour and will be ordering it this week.  In the mean time, my husband has not only given these a 'thumbs up' but has requested that we have the pumpkin flax and chocolate muffins on hand all the time so he can grab them in the morning on the way to work.

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. 

Add a little bit of cream to thin or almond flour or protein powder to thicken, to get a nice batter

Ready to go into the oven!

You might also be interested in;
Bob's Red Mill Organic  Flaxseed Meal
Ideal No Calorie Sweetener - 4 Packs
NOW Foods Almond Flour, 10 oz
100% Pure Erythritol  Granules
Nature's Best Isopure Unflavored (Zero Carb)


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