just discovered this recipe this morning and decided to try it...even though it's a hot day.

I used half splenda and half Davinci coconut syrup; greased my pan with coconut oil. They are a little dry; next time I will only cook them 15 min instead of 20 (I thought 20 would be appropriate because my oven is a little slow).

Also I guess I didn't use enough oil to grease the pan because most of the muffins stuck on the bottom.

But these were good, even if they didn't look so good after I pried them out of the pan! Im eating one straight, without anything on it and it's good and filling. I don't think I can eat two.

This time round of LC'ing I decided to resist cooking any baked LC foods till pre-maintenance/maintenance, just stuck to meat veg and nuts. I had no appetitie yesterday to eat anything at all, so decided to bake flax muffins, they were quite good, only am not sure what is a reasonable portion to eat? I made the muffin with 1/2 a cup of flax seeds. Has anyone reported weight stall/gain on having these? do you eat just one cup cake a day? or 1 muffin a day ?

Thanks

All the weight I've lost...I have been eating these muffins for breakfast
and at nite when I am craving something sweet.

The only thing I do different fromt the actual recipe...is...instead of
actual Splenda...I use Vanilla DaVinci sugar free syrup. It does
make it more liquidy, but...I let it sit for a minute & it thickens a lil bit more.
Plus, I notice it makes the muffins way more moist and the best part....way
less carbs!!!
OH....and I make 24 mini muffins instead of large muffins...that way I feel
I am eating more, haha!
I've added low carb chocolate chips (the ones w/no sugar alcohols) & I've
made them with blueberries(I smash 1/2c. of the berries & add then
add it to the batter, cuz anything you add to the batter, seems to sink to the bottom when
baked.)

My usual breakfast is 6-7 mini muffins & coffee!
I have never stalled...in fact, its actually helped me stay regular, haha!
(sorry TMI, hee hee!)

I used the basic recipe with orange-vanilla cream protein powder, lemon zest and a tiny amount of diced cranberries. (fresh unsweetened)
very nice. Next time I'll add some coconut too, or substitute coconut oil for the veg. oil.
thanx!

Add me to the list of people in love with this recipe. I made 16 mini muffins with this tonight and I could have eaten every single one of them!!!

Only change I made was Optimum Nutrition Vanilla protein powder instead of Atkins mix.

Are these supposed to "rise"?? I made a batch of them and used SF devinci syrup (pumpkin), my shake mix is 50/50 (whey & soy) vanilla, I added a tsp of nutmeg & cinnamon. They taste awesome, but they are only 1.5 inches thick. Were they supposed to rise??

Please let me know...

Chunk, these are definitely supposed to rise well. Are you sure you used baking powder? Yours may be old. Make sure it's baking powder you're using and not baking soda.

Also if you stirred the batter to much it can cause the baking powder not to work quite as well.

how much would 1 cup of splenda and 1 cup of flaxseed converted to grams be?

I just took these out of the oven and they are great. The only things I did differently was use carmel DaVinci syrup (what I had) and baked them in a muffin top pan. It made six.
I used Demi's recipe below. Oh, and I used Smart Balance instead of butter. I will try to find peanut butter DaVinci syrup for the next batch. If you haven't tried a 'muffin top pan' you should try it out.
Jean

Peanut Butter Flax Muffins

½ cup Ground flax
½ cup Vanilla whey protein
½ cup Ground almonds
1 tsp Baking powder
3 oz (1/3 cup) Peanut Butter (slightly melted)
1 oz (1 tbsp) Melted butter
½ cup Vanilla DaVinci syrup (Peanut Butter DaVinci would be even better)
2 large eggs

Pre-heat the oven to 350°F/180°C/Gas 4, and then lightly grease a large 6-hole muffin pan.
Put all the dry ingredients into a large mixing bowl, and the wet ingredients into a small bowl or measuring jug.
Whisk the wet ingredients, and then pour into the dry ingredients. Mix thoroughly.
Divide the mixture between the muffin pan holes and then put in the oven for 20 minutes.

Delicious - very peanut buttery, but I think that using Peanut Butter DaVinci would make them even more so. Unfortunately, I didn't have any, which is why I used the Vanilla.
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Last time I made these, I accidentally left out the butter. They turned out fine! I actually preferred the texture.

I recently have tried these muffins twice. I make a double batch and then freeze them. They are terrific! I have made chocolate, blueberry and raspberry. The only thing I do different is leave out the oil. I also only use sugar free syrup and sweetfree, makes the carbs extremely low! I love these muffins!!!!!!!!

I'm going to try these, so I had to run the numbers anyway and thought I would post them.



Your protein powder may be a different count, but I figured if I put the detail up it would be easy for people to change some element(s) without having to reinvent the wheel.

Thanks for that, rightnow! One question....would you add another egg, more oil or both if you were to use coconut flour so they wouldn't be dry?

Wanda

No idea, not my area of expertise. I'm still experimenting with various seed/nut/coconut meals. Sorry but that's worth asking elsewhere on its own thread maybe in Karen's area.