Vanilla-Almond Flax Protein Muffins RecipePrep: 10 minutes plus coolingBake: 15 minutesServes: 1212 paper baking cups2 large eggs1 1/4 cups vanilla almond milk1/4 cup light olive oil1 tablespoon vanilla bean paste2 1/4 cups whole-grain protein pancake mix1 cup chopped raw almonds, divided3 tablespoons flax seeds
Preheat oven to 375°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
In large bowl, whisks eggs, milk, oil and paste. Add pancake mix, 3/4 cup almonds and flax seeds; stir until just combined. Divide batter into prepared cups; sprinkle with remaining 1/4 cup almonds.
Bake muffins 15 minutes or until golden brown and toothpick inserted in center of muffins comes outClean; cool 15 minutes in pan. Makes 12 muffins.Approximate nutritional values per serving (1 muffin): 236 Calories, 13g Fat, 2g Saturated Fat, 37mg; Cholesterol, 221mg Sodium, 19g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 13g ProteinChef Tip(s): Easily customize this recipe by adding blueberries or dried fruit and/or oats or granola to the batter.
