Yet, another one of my recipes that I conjured up that taste a lot better than it looks. What can one expect in the kitchen of a mad scientist?
I wanted to create a breakfast muffin that would taste good and be healthy at the same time. I did not want to use white flour, regular granulated sugar, oil, or eggs. For some while now I have been converting back to the days when I a lot differently, more on a healthier note-so this recipe is an example of my newest creation. Lemon Grain Muffins. These muffins came out moist and the lemon flavor just adds something special to the almond flour.
Ingredients:
Zest and juice of one Lemon
3/4 cup Splenda (or a sweetener you use)
1/2 cup unsweetened applesauce
2-No Egg (2 t. egg powder and 4 T. water)
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
pinch pink salt
1-5.3 oz. Plain Greek Yogurt
Stir all of this together than add:
1 3/4 cup Almond Flour
1/4 cup Flax Seed Mill
1/2 cup of Wheat Bran
Stir just enough to get everything mixed together. Do not over mix.
Use a larger muffin pan and place the larger paper cups inside of them. I also spray the paper cups with a cooking spray. Use a scoop and fill the muffin pan. Bake on 350 for 30 minutes. Test with a tooth pick and if needed cook an additional 5 minutes.
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