Yield: 12 large (3 oz) muffins
Serving size: 1 muffin
- 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)
- Line a 12-cavity muffin tin and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together all the dry ingredients (walnut meal through salt from ingredients list). Set bowl aside.
- 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.
- 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).
- Use a tablespoon to fill the muffin cavities to the top (approximately 2 to 2½ heaping tablespoons per cavity).
- 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.
- 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