HignProtien/Low Carb Muffins

Make it your way!

You can adjust this basic recipe to suit yourself. These muffins are Gluten Free and Freeze
Well. They are great for breakfast or a snack anytime!
Although this recipe is low in carbohydrates, I have found that by adding two large or three
small very ripe bananas the muffins are more moist. This does however add additional carbs,
but it also adds fiber and potassium. It’s a trade off. If the added sugars in the bananas are a
concern, lessen the amount of honey.
If peanut butter is used the muffins will have a distinctive peanut buttery flavor. Mixed nut
butter or almond butter work well if you don’t like peanut butter. If you want a lighter peanut
butter flavor, try using half peanut butter and half almond butter.
Adding your favorite flavoring is a great idea also. Here are two suggestions;
Lemon/Blueberry muffins = 1 tsp. lemon extract + 1 tsp. minced lemon rind + 1 tsp. lemon
juice + ¾ C .fresh blueberries.
Cranberry/Orange = 1 tsp. orange extract + 1 tsp minced orange rind + 1 tsp. orange juice +
¾ C. dried cranberries.

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Set oven to 350 degrees.
Spray muffin tin with cooking spray or line with pan with muffin papers.
Mix together;
1 C. almond flour 1 C. nut butter
3 eggs ½ C. honey
1 tsp. baking soda 2 tsp. baking powder
1 tsp. flavoring of choice ¼ C. EVO or coconut oil
Additives ideas; chopped nuts, dried fruit, fresh blueberries, chocolate chips, ½ C. raw
oatmeal, pumpkin seeds, etc.
Fill tins ¾ full. Bake 15 minutes or until a toothpick comes out clean. Cool 5 minutes and
remove from tins.
Makes 12 muffins