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Old 12-28-2012, 06:54 PM   #65 (permalink)
Mern
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Join Date: Jan 2011
Location: Ohio
Posts: 2,624
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Hope, somebody in our group made these and said they didn't come out well. But I love them and this recipe is a staple for me.

Important notes: They are dense and it's important to cool on the wire rack five minutes before removing them from the muffin tin. If you use paper liners and like them warmed, cool completely before eating, remove paper liner, THEN reheat in microwave for a few seconds--otherwise the muffin will stick to the liner. I make a batch, freeze them, peel off the paper, and reheat as needed.

LOW CARB CHOCOLATE MOCHA FLAXMEAL MUFFIN

Important notes: If you use paper liners and like them warmed, cool completely before eating, remove paper liner, THEN reheat in microwave for a few seconds--otherwise the muffin will stick to the liner. I make a batch, freeze them, peel off the paper, and reheat as needed.

Ingredients:
2 eggs, beaten OR 1/2 cup no-cholesterol egg substitute
4 teaspoons baking powder
1 cup ground flaxmeal
6 tablespoons whey based vanilla protein powder (banana flavor is great, too)
4 tablespoons oil
1 cup granular Splenda
2 tsp. vanilla (or almond extract)
1 1/4 cup strong brewed coffee--I USE DECAF
6 tablespoons unsweetened cocoa powder (or two ounces melted unsweetened baking chocolate)
1/2 cup unsalted sunflower seeds (optional)

Directions:
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
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Age 68, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 6/25/2014 233 that obviously included a lot of water retention
Weight9/5/2013 226 with an eye on "Onederland"
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