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Old 03-03-2011, 09:22 PM   #48 (permalink)
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Join Date: Jan 2011
Location: Ohio
Posts: 2,713


2 eggs, beaten
4 teaspoons baking powder
1 cup ground flaxmeal
6 tablespoons whey based vanilla protein powder
4 tablespoons oil
1 cup granular Splenda
2 tsp. vanilla
1 1/4 cup strong brewed coffee--EDITED IN THAT I USE DECAF
6 tablespoons unsweetened cocoa powder
1/2 cup unsalted sunflower seeds (optional)

Preheat oven to 350 degrees

Spray with non-stick cooking spray a 12 cup non-stick muffin tin OR you can also use paper cupcake/muffin liners

Beat eggs well with hand whisk.
Add remaining ingredients one at a time, whisking well after adding each.

Divide evenly between the 12 muffin cups. Bake about 14-16 minutes until toothpick inserted comes out clean. Cool 5 minutes in muffin tin on wire rack. If not using paper liners, loosen around each muffin with a plastic knife and then remove muffins onto wire rack.

These freeze really well and can be rewarmed in seconds in the microwave.

Entire recipe makes 12

Nutrition facts per entire recipe using Walker Diet Protein Powder
1718 calories 124.2g fat; 97.2 carbs 46.0g carbs 51.2 net carbs; 74g protein

Per muffin (1/12 recipe) 137.4 calories; fat 9.9g; Carbs 7.8g; Fiber 3.7g; Net carbs 4.1g; Protein 5.9g
Age 68, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 8/14/2014 lowest in a long time 224.2
Weight 9/23/2014 doctor visit 233
Easter Challenge Goal 220 Weight 1/26/15 236.8

Last edited by Mern; 12-28-2012 at 06:32 PM.
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