6 Serves
45 Mins
Preheat your oven to 175°C and line a muffin tin with paper liners.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
128 µg / 400 µgCalcium
188 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
647 mg / 1,250 mgPotassium
715 mg / 4,700 mgSodium
626 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
4 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a large mixing bowl, whisk together the protein powder, almond flour, and baking powder until well combined.
In a separate bowl, beat the eggs and stir in the melted butter or oil, then fold the wet mixture into the dry ingredients until just combined.
Divide the batter evenly into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool on a wire rack before serving.
9
g47
g11
g
