Sweet Muffins

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Introducing the new, hot out of the oven, moist and soft Sweet Muffins (S)! Loaded with protein, these are great for breakfast or a snack! I’m thinkin’ they may even deserve a little cream cheese icing now and then for a fun dessert option too. ♥
Cream Cheese Icing:
2oz Cream Cheese, Softened
1 TBS Truvia
1 TBS Heavy Cream
1/4 tsp. Vanilla Extract
Mix together, The End.

Don’t forget to check out best prices of ingredients and where I buy them over here! I think one of the secret ingredients in these golden-brown beauties is the greek yogurt. I’m pretty sure it lends aid to a moist texture. When I’m in experimental baking mode, I’ve also found that too much almond flour can cause a course and dry muffin. Not fun for my picky palate. Just some thoughts as you’re baking at home!

If you don’t have the sweeteners I used, here is an awesome THM Sweetener Conversion Chart! Great every-day-tool. 🙂

If you're using a 12 ct. muffin tin, fill the empty holes with water so everything bakes evenly.

If you’re using a 12 ct. muffin tin, fill the empty holes with water so everything bakes evenly.

 

5.0 from 1 reviews
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Sweet Muffins ~ S
Author: 
Serves: 7-8 Muffins
 
Ingredients
  • 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
Instructions
  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.
Notes
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. 🙂

 

 

5 comments

    • Jen says:

      I buy the Watkins Brand from Walmart (I haven’t seen this brand at any other store)! It’s definitely the best bang for your buck. 🙂

      Reply
    • Jen says:

      Hi Leslie! You could sub any of those sweeteners you listed! The tiny scoops of Now Better Stevia are = to 1/32 tsp. So if you used Truvia, almost 3 tsp. = 3 tiny scoops of Now Better Stevia. If you used Swerve, 6 tsp. of Swerve = 3 tiny scoops of Now Better Stevia. I’m not a huge fan of Swerve because of the aftertaste, but that’s just me! It’s still a great product! Here is a THM Sweetener Conversion Chart you can download if you want for future use! Hope this helps!

      Reply

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