Vanilla-Almond Flax Protein Muffins Recipe
Prep: 10 minutes plus cooling
Bake: 15 minutes
Serves: 12
12 paper baking cups
2 large eggs
1 1/4 cups vanilla almond milk
1/4 cup light olive oil
1 tablespoon vanilla bean paste
2 1/4 cups whole-grain protein pancake mix
1 cup chopped raw almonds, divided
3 tablespoons flax seeds
- Preheat oven to 375°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
- In large bowl, whisks eggs, milk, oil and paste. Add pancake mix, 3/4 cup almonds and flax seeds; stir until just combined. Divide batter into prepared cups; sprinkle with remaining 1/4 cup almonds.
Bake muffins 15 minutes or until golden brown and toothpick inserted in center of muffins comes out
Clean; cool 15 minutes in pan. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin): 236 Calories, 13g Fat, 2g Saturated Fat, 37mg; Cholesterol, 221mg Sodium, 19g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 13g Protein
Chef Tip(s): Easily customize this recipe by adding blueberries or dried fruit and/or oats or granola to the batter.