I have continued to tweak this recipe.
I now make this version. I really like. It is quite moist. The pumpkin really makes a difference
1/4 cup flax ground
1/4 cup protein powder (I use Equate Vanilla)
1/4 cup ground almonds
1/4 cup canned pumkin
1 egg
1 heaping tsp baking powder
1/2 tsp salt
1tsp cinnamon
1/4 cup milk
Optional
pumpkin seeds
dried cranberries
Mix together. Let sit about 10 minutes (it thickens a bit). Makes 6 muffins.
Bake for 30 minutes at 350 degrees (I use cupcake liners to avoid sticky issues)
Nutrition (according to my fitday calculation) Per muffins (with 2 tbs pumpkin seeds added)
161 cal
11.5 fat
6.4 carbs - 3.6 fiber (so 2.8 net carb per muffin)
9.2 protein
