“Always Ready” adapted from “Ever Ready” Clean Eating Cookbook recipe. Always have a fresh muffin on hand for company, snacks, lunches, etc.
Always Ready Bran Muffins
26 SepCarrot Cake Muffins
25 MarGrain Free Carrot Cake Muffins. Perfect before your morning workout or Easter morning breakfast
Fudgy Cocoa Banana Chocolate Chip Muffins, Grain & Sugar Free
12 NovThese are moist and delicious! I freeze them so I won’t eat the whole batch all at once. *wink
INGREDIENTS
1/2 cup mashed banana
1/2 cup Greek yogurt
4 eggs
2 cups finely ground almond flour Continue reading
Caramel Apple Muffins
10 FebOnly 5 grams net carbs per muffin
INGREDIENTS
MUFFINS
2 eggs
1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups finely ground cashews (or use almond flour)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend(or sweetener that equals 2/3 – 1 cup sugar)
1 cup finely diced apple
Caramel Topping
1/2 tsp molasses
2 tbsp steviva blend or enough sweetener to equal 1/4 cup sugar
2 tbsp butter,
1/4 cup heavy cream
1/8 tsp xanthan gum
DIRECTIONS
Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Make caramel topping.
In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill. (will thicken more as it chills)
Make muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing. Can even use a blender to mix ingredients, but add diced apple after using the blender.
Spoon into prepared muffin cups.
Bake for 20 minutes. Drizzle caramel topping over top.
Allow to cool or enjoy warm.
Makes 12 muffins
Serving Size: 12 muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 188.3
- Total Fat: 14.9 g
- Cholesterol: 47.2 mg
- Sodium: 105.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.3 g
Low Carb Jam Muffins
3 Feb
Only 4.6 grams net carb per muffin
INGREDIENTS
MUFFINS
1/2 cup canned pumpkin
2 eggs
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend (or sweetener that equals 2/3 – 1 cup sugar)
JAM
1 1/2 cup blueberries
2 tbsp steviva blend (or sweetener that equals 1/4 cup sugar)
1 tsp Thick It Up thickener
DIRECTIONS
Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Combine blueberries and 2 tbsp steviva blend in a small saucepan and cook on medium-high heat. You may want to slightly mash the blueberries a bit with a potato masher. Add Thick-It-Up. Turn heat down to a simmer.
Meanwhile prepare the muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing.
Place a small spoonful of batter in each muffin cup. Just enough to cover the bottom.
Divide jam over the 12 muffin cups. Dollop the remaining batter over the muffins.
Bake for 20 minutes.
Allow to cool.
Makes 12 muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.1
- Total Fat: 12.1 g
- Cholesterol: 38.6 mg
- Sodium: 91.3 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.8 g
- Protein: 7.4 g