Almond Muffins

Almond MuffinsIMG_0055

What makes these almond muffins so special is the moist, delicate almond flavor followed by a very gentle subtle crunch from the almond meal.  Each muffin is low in carb, high in protein and fiber and has mostly the good fats from the almond meal and flax seed.  Using soy flour lowers the carbohydrates and boosts the protein.  You will find that one of these with some low fat or fat free Greek yogurt makes a perfectly delightful breakfast that is both highly nutritious and filling!

  • ½ c almond meal
  • 1 cup oat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ c honey or sugar
  • 1 tsp nutmeg
  • 3 Tbsp canola oil
  • ¼ c ground flax seed
  • ½ c plain fat-free Greek yogurt
  • 1 tsp almond extract
  • 2 eggs
  • 1/4 cup sliced almonds
  • 1/3 c water

Mix the dry ingredients together with a spoon then add the oil, yogurt, eggs, almond extract and water.  Mix with mixer until well blended and pour in greased and lightly floured muffin pan filling each about 2/3 full and then sprinkle with sliced almonds.  Bake in preheated oven for about 25 minutes or until inserted knife comes out clean. Let cool for a few minutes then remove them from the muffin pan. Makes 12 muffins.

Nutritional content: Protein 6 gms, Carbs 10 gms, Total Fat 6 gms(mainly unsaturated), Fiber 3 gms, Calories 145

 

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