Shape Magazine had this recipe for low carb muffins to satisfy your sweet tooth. It uses almond meal/flour instead of wheat flour, and apple sauce and vanilla powder instead of sugar. I'll probably try this recipe out in the next few weeks once I get paid, though I'll probably change the recipe around a little since 4 whole eggs seems like a little to much.
Also I found a few different brands of almond flour @
vitacost like Bob's Red Mill almond meal/flour with 6g carbs and 3g dietary fiber, and
FunFresh foods california almond flour with 8g carbs and 1g dietary fiber for a 1/4 cup. I was also thinking of using
Bob's Red Mill coconut flour instead which has 10g carbs and 6g dietary fiber per 2 tablespoons to make it sweeter if needed.
As for the vanilla protein powder, I'm probably going to use
Sunwarrior Warrior Blend Raw Protein Vanilla powder that I usually use to sweeten my oatmeal. Its expensive and a scoop has 4.2g of carbs and 1.4g of fiber(the vegan version of this has slightly less carbs). I've also noticed that some of the super cheap vanilla protein powders have pretty high amounts of carbs in them so watch out for that.
ALMOND APPLE SPICE MUFFINS
These low-carb, high-
protein muffins use unsweetened apple sauce and almond meal to cut down on added sugars and excess carbs. They're extremely portable and convenient if you're on the go and deliver less than 10 grams of carbohydrates per muffin.
Ingredients:
2 cups almond meal
5 scoops vanilla protein powder
4 whole eggs
1 cup unsweetened apple sauce
1/2stick butter
1 TBSP cinnamon
1 tsp all spice
1 tsp cloves
Directions: Preheat oven to 350 degrees. Melt butter in microwave (~30 seconds on low heat). Throughly mix all the
ingredients in a bowl. Spray muffin tin with non stick cooking spray or use cup cake liners. Pour mix into muffin tins, make sure not to over fill (~3/4 full); this should make 12 muffins (2 muffin trays). Place one tray in the oven and cook for 12 minutes. Make sure not to overcook as the muffins will become very dry. Once cooked remove from the oven and cook the second muffin tray.
Servings: 6 (2 muffins/serving)
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