I am sure these are posted on here somewhere but couldn't find them so am posting again for the newbies. I make these into 6 muffins. Each muffin contains 1 tbls of PB so half of your nuts for the day but with the flax and almond meal it's another tblsp so if you make 6 muffins I think one muffin is your nuts for the day. I find them very satisfying when I am wanting a little something breadish with my coffee.

Ingredients
1/2 cup egg white
1/4 cup ground flax seeds
1/4 cup ground almonds
1/4 cup Splenda granular, sugar substitute
1/2 cup natural-style peanut butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 teaspoon baking soda (allowed on ph1???)

Directions
Preheat oven to 350°F.
Melt peanut butter in microwave for 1 minute or until smooth, if PB is cold or firm.
Mix all ingredients together.
Pour into mini muffin cups (24 cup tray) or 6 muffin cups, and bake 15 minutes for regular size muffins, probably about 8-10 for minis.

Sounds delicious! I see a trip to the grocery store in my future. Nice alternative to eggs in the morning.

I can't speak either way as to whether baking soda is technically allowed on phase 1, but since it's a teaspoon for 6 muffins, I would say it's a small enough amount to be okay.

Feel free to correct me if I'm wrong, anyone!

I doubt anyone will see this, but I thought I'd ask anyway. Can we use almond flour/meal for this recipe instead of grinding almonds?

I'm sure it would work. The final product might change if you use a finer almond flour but not sifgnificantly.

I just tried this recipe and these were delicious! Almost reminded me of a PB cookie.

I think next time I will make 10-12 smaller ones. Somehow eating 2 muffins is more filling than 1.