‘Oh-Mega’ Keto Protein Muffins

Yield: 12 large (3 oz) muffins
Serving size: 1 muffin

Ingredients

• 2 cups walnut meal
• 1 cup shredded unsweetened toasted coconut
• ½ cup + 2 Tbsp Monksweet or equivalent granular sweetener 
• ⅓ cup + 1 Tbsp hulled hemp seed hearts 
• ⅓ cup + 1 Tbsp flaxseed meal
• ⅓ cup unflavored whey protein powder
• 2½ Tbsp oat fiber
• 1 Tbsp baking powder
• 1 Tbsp cinnamon
• ¼ tsp salt
• 1 whole egg + 2 egg whites (room temperature)
• ¼ cup coconut oil
• 1 tsp vanilla extract
• ¼ cup fresh orange or lemon zest, or 1 Tbsp dried zest (optional)
• ½ tsp orange or lemon extract (optional)
• 1 cup unsweetened nut milk (plus additional as needed)

Instructions

1. Line a 12-cavity muffin tin and set aside.
2. Preheat oven to 350 degrees Fahrenheit.
3. In a large bowl, whisk together all the dry ingredients (walnut meal through salt from ingredients list). Set bowl aside.
4. In a medium mixing bowl, whisk together the egg, egg whites, coconut oil, vanilla extract, zest, and orange or lemon extract (optional), followed by the nut milk.
5. Fold the wet mixture into the dry ingredients in the large bowl and stir well to form a smooth batter (Note: batter will thicken as it stands – add only small amounts of additional liquid as needed).
6. Use a tablespoon to fill the muffin cavities to the top (approximately 2 to 2½ heaping tablespoons per cavity). 
7. Bake for 29 to 32 minutes. Note: muffins will be slightly soft in the center but will continue to cook after removing from the oven – do not over bake.
8. Wrap leftover muffins in an airtight container and freeze for a quick breakfast or anytime snack.

Nutritional Analysis (1 muffin)

• 222 calories
• 12g Protein
• 20g Fat
• 2g Net Carb
• 5g Fiber