Ingredients
Units
Scale
- 1/2 cup oat fibre
- 1/2 cup chia seeds
- 1/4 cup coconut flour
- 1/4 cup vanilla pea protein powder
- 1/4 cup sugar-free maple syrup
- 1/2 cup brown sugar substitute
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/4 cup egg whites
- 4 oz sour cream
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray or line 9 or 12 muffin wells and set the pan to the side.
- In a large bowl, whisk to gether all the ingredients until everything has been incoporated. Divide the mixture evenly between the muffin pan. OPTIONAL - sprinkle any additional ingredients such as nuts or chocolate chips over the top and carefully stir them into each muffin using a bamboo skewer or stir stick.
- Bake for 20-25 minutes or until the tops of the muffins have set.
Notes
- you can replace the pea protein powder with either an additional 2 tbsp of coconut flour or 1/4 cup of almond flour. Add an additional 1 tbsp of sweetener as well.
- you can replace the sour cream with any type of icelandic yogurt or any dairy-free yogurt
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 0.8
- Fat: 4.3
- Carbohydrates: 12.6
- Fiber: 10.2
- Protein: 5.4
