Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F. and line a muffin tin or grease it.
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For
12
M
I
1
cup
Ground flaxseed
3/4
cup
Vanilla protein powder
1/2
cup
Blanched almond flour
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Per Serving
Protein
63g
Fibre
27g
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Jordan H
2 months ago
The batter was SO runny I was very worried. I used collagen peptides instead of the vanilla protein powder, so I upped the maple syrup to probably 1/4-1/3 cup and they were fine sweetness wise. They just were pretty bland and the texture is very moist and airy, kind of felt like I ate nothing. Not my favorite recipe, won’t be repeating but not so terrible I have to throw out.
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R
Randa M
5 months ago
May I ask what vanilla protein powder do you use?
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Kristin
5 months ago
My favorite is equip protein or flavcity protein :)
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V
Valerie T
5 months ago
For this recipe (and others) can we replace the almond flour with freshly milled flour?
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Kristin
5 months ago
Yes if it’s a baked recipe then that should work fine. But the raw ones can’t use wheat
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F. and line a muffin tin or grease it.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
1
cup
Ground flaxseed
3/4
cup
Vanilla protein powder
1/2
cup
Blanched almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Protein
63g
Fibre
27g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Jordan H
2 months ago
The batter was SO runny I was very worried. I used collagen peptides instead of the vanilla protein powder, so I upped the maple syrup to probably 1/4-1/3 cup and they were fine sweetness wise. They just were pretty bland and the texture is very moist and airy, kind of felt like I ate nothing. Not my favorite recipe, won’t be repeating but not so terrible I have to throw out.
Like
Reply
Cancel
R
Randa M
5 months ago
May I ask what vanilla protein powder do you use?
Like
Reply
Cancel
Kristin
5 months ago
My favorite is equip protein or flavcity protein :)
Like
Reply
Cancel
V
Valerie T
5 months ago
For this recipe (and others) can we replace the almond flour with freshly milled flour?
Like
Reply
Cancel
Kristin
5 months ago
Yes if it’s a baked recipe then that should work fine. But the raw ones can’t use wheat
Like
Reply
Cancel
