My version with no splenda and DaVinci syrup for sweetening is 3.3 carbs per muffins of which 2.6 carbs are fiber. 190 calories per muffin. Really good too.

Do you have to use a shake product? I never buy those, so, was wondering what else could I use, I'd love to make these, very soon!!
Thanks Kathy

Use Whey Powder (original flavor)... that way you can use it for many different things... you'd just have to flavor what ever you're making... ie. cocoa, extracts, syrups, etc...

I agree! They are the BEST! Warm with plenty of butter. Vonnie

Why doesn't some people subtract the fiber to get net carbs?

Just wondering if I'm calculating safely to keep my carb range.
I would love to try an make these Flax muffins, do they freeze well?

Amazin77

they freeze fine!

I tried a new variation of these (one of my favorite lo-carb recipes). Instead of Vanilla Extract, I used Almond extract ... after all, with all the vanilla flavored protein powder, the vanilla base should be covered!

Anyway, they turned out really well, although they seemed too sweet. To my taste, almond-flavored things always seem sweeter than vanilla flavored things. So next time around, I think I'll reduce the Splenda by 1/4 or 1/3 which will drop the carbs nicely, too.

Just another option for a terrific recipe!

Wow! I made these and left out the splenda (as I'm trying to avoid it!) and they taste amazing! I used Keto Banana Cream Pie protein shake and added 4 tablespoons of walnuts..tastes like any delicious banana nut muffin! Yay!!

i dont have any shake mix of protein powder.....what can i use to substitute it for?
i think i will be getting either the shake mix or protein powder soon....which should i get and which brand?

Ok I bought fax seed, but they are not ground, is that ok, I bought flax just to make muffins with, dam I really want to ty this.

All I have is strawberry protein powder, I will buy somwthing else I guess,

WAAAAAAAAAAAAH I WANT TO MAKE THEM NOW....

I made them and they were good but had a very strong vegetable oil flavor (yuk). Can I use more butter (that's all I cook with)??- never oil unless I need a high flashpoint.

Oh my goodness. These were great. I used conconut sf Davinci instead of splenda, designer vanilla whey. They were so good just plain. No butter or cream cheese on them. This is my new fav muffins.

Deana

Hi-
I wondered if anyone has used almond meal instead of the shake mix? Or if anyone has a recipe for an almond meal and flax muffin?

hmmmmmm

I have ground flax meal, barley flour, wheat gluten and some of that ice cream powder, I think I have atkins shake over at the other house, this could be GOOD

and it just so happens I have a new jar of crazy richards peanut butter to de oil, thats about a 1/4 cup of oil or so, but no cream, damn the luck, can reconstituted skim milk be used in a minute amount? or just water? (I was going to use apple sauce to lose the fat, but now Im leery of the carbs, how ive changed in ONE WEEK, lol)

anyone have any ideas of what to make with the above ingredients? Im jonesin for bread!

Wow! I am "Spirit" (my dog's name!)...at least that was my sign-on name over two years ago when I gave out my recipe for Flax muffins. I am thrilled to see folks using and liking this recipe. Two years later, I still eat this almost every day! Only now I bake it in a 8" round nonstick cake pan and eat it like a snack cake.

The only revisions I've made is that instead of butter I use 1/4 cup Smart Balance Buttery Spread. If you don't have this product in your area, it's a butter substitute that is higher in monounsaturated fats than saturated fats. Also, since I'm now on a diet that is more liberal with carbohydrates (The Insulin Resistance Diet) I use 1/4 cup sugar and 1/4 cup Splenda instead of all Splenda. The difference in texture and moisture is incredible. I also now use 2 tb. oil instead of 1 1/2.

I'm so glad you all enjoy this and are making your own variations - after all, that's what good cooking is all about! Make it yours! Flax is so healthy, and what a fun way to get it!