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)

these are in the oven right now..they smell good!!

wow - smart use of approved ingredients to make muffins! or bread. How many servings would this be?

I think the total nuts and seeds make it 8 servings, 4 PB, 2 flax and 2 ground almonds. Anyone else want to take a stab?

Amy thank you for posting this, I just made these and am enjoying one right now. They are so good. I love seeing these SB ideas.

I also learned I can grind almonds in my mini coffee grinder. So easy.

Oh these sound great, thanks for the recipe!

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...

I just made my best batch yet...so light and fluffy! I used a bit of PB2 instead of all natural PB...soooo good!!

I love these, they help me get my flax seed, so any ideas for adding applesauce or other flavors to them other than PB.

I also used Agave in mine.