These are great! They have a good texture and are not spongy like most of these recipes. They are very dense and one will fill you up! Just remember that these count as your nut serving for the day.
- 1/2 cup egg whites (or 3 egg whites)
- 1/4 cup ground flax seed (super healthy- just don't buy it ground or ground too much in advance. It goes bad shortly after being ground)
- 1/4 cup ground almonds
- 1/4 Stevia
- 1/2 cup natural peanut butter
- 1/4 cup part skim ricotta cheese
- 1 tsp vanilla
- 1 tsp baking soda
Melt peanut butter. Whisk all ingredients together and pour into muffin pan sprayed with cooking spray. Bake at 350 for 15 minutes. Makes 6 muffins or 12 mini muffins.
To make chocolate peanut butter muffins, add a couple tbsp of cocoa powder and a little extra stevia.
Thank you so much for posting...these are a breakfast staple in our house. This morning I accidentally doubled the ricotta and THEY TURNED OUT EVEN BETTER! I baked about 5 min longer with the extra ricotta. They are light and fluffy with the consistency of a regular muffin.
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ReplyDeleteThis looks great. How much Stevia?
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