I've been making these for awhile now and they always seem to come out different! Yesterday I used 1/2 cup DV SF Cookie Dough and omitted the butter. Never again - not sweet enough and WAY too dry. Melting a good amount of butter on them makes them barely edible! Oh and it was a different protein powder I used, too - Wegmans French Vanilla. I had always used Designer Whey Vanilla in the past. Might have something to do with the dryness too, I don't know. Live and learn, I guess! Stick with what works!

Is there anything I can use instead of the whey protein-I can't find any in my area-or even within 50 miles.

here's a version I found a while ago somewhere--this thread is so long I hope it's not a repeat:

Flaxmeal Cinnamon Muffins

3 eggs
6 tablespoons oil
1/4 cup sugar free syrup, such as DaVinci
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon
1/8 tsp salt

In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 10 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 10 muffins (2 net carb each); can also be made into 6 large muffins (3.5 NC each). Can be frozen.
These are delicious with cream cheese!!

I made the original muffin in the thread earlier using some cookies and cream whey protein powder and replaced the vanilla with davinci's sf vanilla and stevia *to taste* for the sweetener. These are so good! Best use I've found for flax so far. I'll be making more. The krogers here had their Bob's flax on sale for to 1.99.

Shirley, just a thought, flax meal can go rancid very easily and should always be refrigerated. Perhaps your flax meal has gone bad. Also the "golden" flax has a less bitter taste and is more befeficial.

Wow just made them. They are Delicious I used 1/4 cup of splenda instead, but they were still really good!

THESE WERE DELISH! I used co for the veggi oil and made tray of mini muffins. I used 1/4 cup blueberries and divinchi van syrup, too good. Thank you.

can u do this recipe without the atkins vanilla shake as not so easy to come by in the uk?

Wow I just made these for breakfast and they were unbelievable. I used Chocalate peanut caramel Designer Whey protein and it was great. Thanks a lot.

So good!!!! I'm so glad I finally made theses. What a fantastic option when I'm really craving something bread like!

I followed the recipe but with two exceptions the first, due to monetary restraints, I replaced the syrup, since I did not have any, with coconut milk and added a three packets of equal (it's in the house and since I can't afford to throw it away I'm using it), and I baked them in those hi-tech-plastic-or-silicon-whatever-it's-made-of pans. The texture of the muffin was fantastic! Springy like a whole wheat muffin. It did not create that wondeful smell baked goods usually provoke but that may have to do with how I sweetened the muffins. They are not sweet. Perhaps if I had used more sugar substitute or perhaps added cheese. I took a bite with butter and it was good and then a bite with sugar free jelly (way too many carbs) and it was delicious. I won't try these for a while since I'll do induction again after next week.

Thanks for the recipe!

Hubby really like these muffins, he asked if I had made them or did I buy them.

I used DaVinci syrup to keep the carb count down. Added little bit more cream and butter than the recipe said because the dough was too dry .. one quick question though..... are the muffins supposed to turn out all light and soft like regualr muffins ? Mine turned out rather dense and heavy... sort of like tough cookie dough.

Made the original posters recipe last night and they are fab. I doubled the recipe and added shredded coconut and slivered almonds.

They were a tad on the sweet side so i may not add as much splenda next time. Also I think next time ill try the recipe without the atkins shake posted above.

Heres a pic I took (dont mind the quality or the bite

mmmmm... I am going to try this recipe and maybe add some blueberries.

Equal loses its sweetness in baking. (Also, aspartame-sweetened sodas will lose their sweetness over time. They really should have "best-by" dates, except I expect most people drink them in a reasonable period of time.)

Use other artificial sweeteners for cooking, like Splenda, DaVinci syrup, xylitol, DiabetiSweet (isomalt+asulfame-k)