These savory muffins use almond flour and flax in the batter to help keep carbs at around 7g of carbs each. They also contain close to 7g of protein per muffin, which can be very tough to find in store-brought brands.
Nutrition (per serving)
Calories: 214; total fat: 18.8g; protein: 6.6g; carbohydrates: 7.7g; sugar: 0.6g
Recipe and photo by Carrington Farms.
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Makes 6 servings
- ½ cup almond flour
- ½ cup Carrington Farms milled flax
- 2 Tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1/8 tsp salt
- 1 tsp dried Italian herbs
- 1 Tbsp ground mustard
- 5 Tbsp unsalted butter, melted
- 1 egg
- ½ cup warm water
How to make it
Preheat oven to 350°. Prepare a cupcake pan with liners or silicone cups.
In a medium bowl, mix all of the dry ingredient so they are well-combined.
Add melted butter, egg, and water, and mix gently until the mixture forms a batter consistency.
Divide into 6 cupcake liners. Bake for about 45 minutes or until tops bounce when touched, and slightly golden in color. Check after 35 minutes.