SandyT
Full Member
High Protein Low Carb Cranberry & Brazil Muffins 2.5g net carbs each
High Protein Low Carb Cranberry & Walnut Muffins 2.5g net carbs each
(Reallyfor Phase 2 and 3, although I made them to survive induction)
25gCoconut Flour (I use Tiana Organic) **
25gDesiccated Coconut (I use Crazy Jacks Organic) **
25gGround Almonds ***
25gPromax Extreme Whey Protein (Chocolate) *
1 TspGreen & Black Organic Cocoa ***
1 TspBaking Powder
4 TspSplenda
GroundCinnamon
100gCranberries (Fresh) **
25gWalnut pieces ***
25gBrazil Nuts (cut in half) ***
3small-medium eggs (beaten/whisked) *
50gButter (melted)
1 TspAlmond Extract
2-5Tbsp Warm water
Method:
Pre-heatoven 190c, prepare muffin tin with 6 muffin cases
Mixall dry ingredients together, if you don’t use Whey Protein Shakes, omit fromingredients and increase volume of coconut/coconut flour/ground almonds tocover missing ingredients.
Meltbutter on 30 seconds and add to eggs and almond extract
Addliquid to dry ingredients and add water slowly to get a thick batter, not toothick
Divideequally between cases (roughly 60-70g/case)
DivideCranberries equally between 6 cases, divide walnuts between 3 cases, dividedbrazils between 3 cases
PushCranberries and nuts into the batter with back of teaspoon until covered,sprinkle with a dusting of ground cinnamon and splenda
Bakein oven for approx. 15-18mins (cook in less time than flour based muffins)
*HighProtein ** High Fibre ***Both
Each Cranberry& Walnut Muffin - 2.5g net carbs; 13.3gProtein, 248 kcal
Each Cranberry& Brazil Muffin - 2.5g net carbs; 9.4g Protein; 239 kcal
High Protein Low Carb Cranberry & Walnut Muffins 2.5g net carbs each
(Reallyfor Phase 2 and 3, although I made them to survive induction)
25gCoconut Flour (I use Tiana Organic) **
25gDesiccated Coconut (I use Crazy Jacks Organic) **
25gGround Almonds ***
25gPromax Extreme Whey Protein (Chocolate) *
1 TspGreen & Black Organic Cocoa ***
1 TspBaking Powder
4 TspSplenda
GroundCinnamon
100gCranberries (Fresh) **
25gWalnut pieces ***
25gBrazil Nuts (cut in half) ***
3small-medium eggs (beaten/whisked) *
50gButter (melted)
1 TspAlmond Extract
2-5Tbsp Warm water
Method:
Pre-heatoven 190c, prepare muffin tin with 6 muffin cases
Mixall dry ingredients together, if you don’t use Whey Protein Shakes, omit fromingredients and increase volume of coconut/coconut flour/ground almonds tocover missing ingredients.
Meltbutter on 30 seconds and add to eggs and almond extract
Addliquid to dry ingredients and add water slowly to get a thick batter, not toothick
Divideequally between cases (roughly 60-70g/case)
DivideCranberries equally between 6 cases, divide walnuts between 3 cases, dividedbrazils between 3 cases
PushCranberries and nuts into the batter with back of teaspoon until covered,sprinkle with a dusting of ground cinnamon and splenda
Bakein oven for approx. 15-18mins (cook in less time than flour based muffins)
*HighProtein ** High Fibre ***Both
Each Cranberry& Walnut Muffin - 2.5g net carbs; 13.3gProtein, 248 kcal
Each Cranberry& Brazil Muffin - 2.5g net carbs; 9.4g Protein; 239 kcal
