This one is for my Low Carb/NonKeto Clients. A sweet muffin with the protein you need as well as the low carbs. Great for the on-the-go low carb breakfast , eaten cold! Husband approved!
40g rolled oats
1/2 cup water
3 eggs (150g)
4g Vanilla Extract
3g Ground Cinnamon
1g Ground Nutmeg
10 drops SweetLeaf Stevia English Toffee
25g Frozen Blueberries
Cook oatmeal and water in microwave 2.5 minutes
Mix all ingredients except Blueberries in a bowl
Spray muffin tins
Pour into 2 JUMBO muffin tins (no paper liners!) and divide blueberries between 2 muffins
Bake at 350 degrees for 30 minutes, eat hot or cold
This makes 1 serving
Protein 24.1
Total Carbs 34.6
Fat 17.3
Low Carb Breakfast Muffin
This one is for my Low Carb/NonKeto Clients. A sweet muffin with the protein you need as well as the low carbs. Great for the on-the-go low carb breakfast , eaten cold! Husband approved!
Ingredients
40g rolled oats
1/2 cup water
3 eggs (150g)
4g Vanilla Extract
3g Ground Cinnamon
1g Ground Nutmeg
10 drops SweetLeaf Stevia English Toffee (or other artificial sweetener)
25g Frozen Blueberries
Instructions
Cook oatmeal and water in microwave 2.5 minutes
Mix all ingredients except Blueberries in a bowl
Spray muffin tins
Pour into 2 JUMBO muffin tins (no paper liners!) and divide blueberries between 2 muffins
Bake at 350 degrees for 30 minutes, eat hot or cold
Notes
This makes 1 serving (2 Jumbo Muffins)
Protein 24.1
Total Carbs 34.6
Fat 17.3
Nutrition
- Serving Size: 2 jumbo muffins
- Fat: 17.3
- Carbohydrates: 34.6
- Protein: 24.1
