Sweet Muffins ~ S
Serves: 7-8 Muffins
  • 2 Eggs
  • ¼ Cup 0% Fat Greek Yogurt
  • ¼ Cup Unsweetened Vanilla Almond Milk
  • ½ tsp. Caramel Extract
  • 2 TBS Salted Butter, Softened
  • ½ Cup + 2 TBS Almond Flour (I use Honeyville)
  • 1 Scoop (1/4 Cup) Swanson’s Whey Protein Powder
  • ⅓ Cup Truvia
  • 2-3 Tiny Scoops of Now Better Stevia Extract Powder
  • 1 tsp. Baking Powder
  1. Mix all wet ingredients with hand-held mixer. Add dry ingredients, blend well.
  2. Grease muffin tin or use muffin liners.
  3. Bake 300 for 20 to 25 minutes or until golden brown and set.
I betcha these would freeze well. If you are doubling the recipe, you may want to add a little more Almond Milk (about 2 TBS to ¼ cup) so the batter isn't too thick. Also, I backed off on the sweetener when I doubled the recipe and only put ½ Cup + 2TBS Truvia and 6 tiny scoops of Now Better Stevia. One more thing, I attempted to fit all the batter in my 12ct muffin tin to make larger muffins but a few of the muffins went over board:) hehe, so probably makes about 14-15 decent size muffins. Outa this world guuud. :)
Recipe by Jen Saves at http://jensaves.com/sweet-muffins/