I've been doing extensive experimenting with this idea.

I really need a lot of protein each day so I've been struggling to get a much higher protein muffin yet still have it be tasty.

In the end, I think I've finally evolved to something that tastes fantastic -- like a cross between a muffin and a cupcake, VERY chocolatey, you could frost this and high-carbers would not question it as a cupcake (though it's just a tad less sweet than a cupcake, and more solid like a muffin) --

and it has only 1.5g net carbs, yet 12.6g protein, EACH. Which is awesome! And tons of fiber of course. And it tastes better than any other muffin along the way of the experiments. My 10 year old is nuts about them!

Here's the link to my LC journal here that has the ingredients.

Best,
PJ

I nuked mine & they came out like hockey pucks. I like them baked much better.

Also tried a new variation tonight. Threw in some lemon extract, lemon peel & poppy seeds. Very good!

Got a second batch in the oven right now & they are really good! I'm
using a mini muffin pan & it made 24 mini's. Instead of 1/2c all Splenda, I did
1/4 c Splenda & 1/4 c. DaVinci Vanilla Syrup & its plenty sweet. I also
added some LC mini chocolate chips in the batter...yum!!! I upped the
baking powder to 1 tsp too.

My boyfriend (who isn't really a Lc'er) is usually leary of trying
my low carbin' experimental recipes & he said he reallllly liked
these!

OMG! I just tried these for the first time! They are terrific!

I will be trying some of the variations I've seen posted, but the original recipe was wonderful!!

I plan to make 6 dozen tomorrow (Okay, okay - just kidding)

Deb

Seesah, when I made a batch last week, I also threw in some LC chocolate chips & they all sank to the bottom. Still very good, though. Did you have that problem? I love this recipe and all the variations you can do with it. When I took my boss a couple (she's just starting LC) she called me on the walkie talkie & said, "Are you sure these are diet? They're delicious!"

In a normal baking recipe adding nuts or C. Chips, you always have to coat them with dry ingredients before mixing.
I find that while not as good as doing it with unwanted flour, I do it with a bit of whey protein powder; it helps keep them afloat in the batter.

Well, actually instead of putting the chips directly in the
batter, I found out what works is that once you pour the batter
into the muffin tin, then sprinkle a few choc. chips on top &
leave them on top, so that when they get baked they end up
baking thru out the middle

Thanks to both of you for the suggestions!

Yum! I cannot stop making these! ...oh...and eating
them either!

I now just used 1/2 DaVinci Syrup instead of Splenda, to
save on carbs and i stick to the 1/2tsp baking powder
that it ask for. I make them with the mini choc. chips
still & they are just divine!
They come out to about 1/2 carb per muffin (I make 24 mini's)

OK, I just made these muffins, and all I can say is.....WHERE YA BEEN ALL MY LC LIFE?! I used a little less Splenda, and a little less flax ( I haven't gotten used to the grit of it yet!) and used Designer Whey French Vanilla. Yep, gotta confess - I licked the bowl! I ate one straight out of the oven, with butter melting on it. Definitely two big I want to read through all the other variations here, too. I'm still a little confused as to carb count, though. Anyone?

MMMM, just made these again the other day, but I made
blueberry muffins. Since I make mine MINI muffins, I smashed
the blueberries, so that the berries wouldn't be so huge in the muffin
and the juice would mix in with the batter.
They came out awesome!
They come to about 1 carb each when i use the whole
batter to make 24 mini's & using sugar free syrups, instead of Splenda.

Can't wait make them with DaVinci sugar free Banana syrup & add
some chopped walnuts next!

Here's my version. They were moist and yummy although they could have been a little sweeter. Might be nice to warm up and add some cinnamon cream cheese to.

Next time I'll try chocolate.
1/2 c. almond flour
3/4 c. flax
1/2 c. vanilla whey protein powder (sweetend with sucralose and stevia)
1/4 c. ricotta cheese
2 large eggs
1/4 c. heavy cream
1/4 c. melted butter
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp almond extract
2 tsp. liquid sugar twin

Mix the dry ingredients and mixed the wet ingredients. Combined and bake at 350 degrees for 15 minutes. Filled twelve muffin cups.

made these today and OMG they were so good ! even my picky son ate one and loved it ! this will definitely be a treat at my house !

i did up the fat a bit in it. used a whole stick of butter and 2 T of oil. they were perfectly moist ! oh and i used 1/4 c splenda and 1/4 c davinci vanilla syrup.

i would encourage everyone to try these out !

yum !

I have some in the oven right now. I followed the original recipe but used vanilla praline powder because it was all I had and I threw a big handful of fresh blueberries into it. (I am not on induction). I doubled the recipe since there are seven pages of raves on this recipe. I can't wait. The raw batter tasted yummy so I am hopin' the cooked ones are equally good.

I still make these...I will never stop, haha!

These are a staple in my woe!!!
PERFECT for breakfast! Not just cuz they taste good, but
because its good for ya....the protein & flax.
And super low carb when you substitute the slenda
for SF DaVinci syrup!