1/2 cup egg whites
1/4 cup ground flax seeds
1/4 cup ground almonds
1/4 cup Splenda granular, sugar substitute
1/2 cup natural p/b
1/4 cup ricotta cheese (I use plain ff yogurt)
1 tsp vanilla
1 tsp baking soda
Directions:
1. Preheat oven to 350 degrees F
2. Melt p/b in microwave for 1 minute or until smooth
3. Mix all ingredients together
4. Pour into mini muffin cups and bake 15 minutes (I pour all of it into a bread pan and make a loaf)
I made 6 nice sized muffins..I figured 1/2 c PB = 6 tbsp so that's 1 tbsp PB in each muffin..the almond flour is so minimal but I guess it would round up to about a tsp or so in each muffin..I don't have issues with eating too many nuts so not a huge concern of mine but I eat one a day and refrigerate the rest...what I do like is that these will satifsy my muffin craving and give me a nice shot of protein in the morning with my coffee long enough for me to make a nicer egg meal mid-morning..these are genius!! making more now...
SBD Phase 1 Peanut Butter Muffins
