QUICK Low carb Muffins!

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I know what ur thinking… “Quick… my butt” No but Really I put these together in like 5 min and then baked them for another 10 or so minutes…  SOOOO EASY!! and no mess!  and Best part! This recipe is a SINGLE serving so you don’t have to be like.. “Oh I might eat the whole batch”  BC you can!!!

For being low carb they are pretty good and moist!  If your macros will allow or if you want to make this say a Breakfast muffin, You can add 1/2 of a banana to make them even MORE moist and delicious.  You can also add 2TB of Plain greek yogurt for more moisture. But you choose!!  They’re great the way they are and perfect to satisfy ur sweet tooth!  Let me know what y’all think!!!

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Recipe:

1/3c Egg whites (I used Chocoalate caramel Muscle Egg) But you can just used the regular carton kind as well

2TB of Almond or Coconut Flour  (I prefer coconut Flour Bc its more cake-like) Almond flour will yield a higher fat macros and coconut will yield a higher carb count.

1/2 scoop Cellucor S’Mores Whey (or any of their other whey flavors will work too)  You can order the Whey on http://www.cellucor.com and get 20% off w code KPOW

1TB unsweetened cocoa powder

1/2tsp Baking Powder

2 stevia packets

1TB unsweetened alone milk if necessary

 

Mix The dry Ingredients together. Then add the egg whites and mix well.  Preheat Oven to 350 and spray ur muffin tin!  Then pour the mixture in.  I made 3 w this recipe.

Watch them because they go from not cooked to fully cooked really fast, but depending on ur oven 8-10 min should be right!!  As soon as the knife comes out dry they are ready!

Now let them cool and Top w whatever u want!!!  I prefer to top EVERYTHING w nut butter!!  LOL

Macros:

208 Calories (almond flour)

7G Carbs  8G Fat  25G Protein  3G Fiber

188 Calories (coconut Flour)

3G Fat   13G Carbs  24G Protein  6G Fiber

4 thoughts on “QUICK Low carb Muffins!

  1. great recipe! Going to make these for tomorrow! 1 question for you, have you noticed much difference when cooking protein between whey and casein? After taste, texture?

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