Low Carb High Protein Cinnamon Swirl Muffins

In my search for lower carb cooking and baking I have found many recipes that use cauliflower.  I had previously avoided these recipes as for some reason I just have never been a fan of. cauliflower.  I think its just because I didn't remember it being served as a kid that often.  This is also my first time working with Coconut Oil and Clarified Butter (also called Ghee).  Both of these ingredients are said to be "better fats" and offer better dietary benefits for people.

Low Carb High Protein Cinnamon Swirl Muffins

Servings: 8-12 muffins

Total cooking time: Aprox. 10-12 minutes

Ingredients:

• 1 Cup Cauliflower
• ¾ Cup Vanilla Protein Powder
• ½ Cup PB2 (or other powdered peanut butter)
• ¾ Cup Egg Substitute (Equivalent of 3 Eggs)
• 1 Tbsp Coconut Oil
• 4 Packets Stevia Sweetner
• 1 Tsp Baking Powder
• 2 Tbsp Clarified Butter (also called Ghee)
• 1 Tbsp Cinnamon

Directions:

1. Preheat oven to 360º.
2. Prepare cauliflower according to package instructions and cool completely.
   
3. In a blender blend together cauliflower, protein powder, peanut butter powder, eggs, coconut oil, 3 packets stevia, & baking powder until smooth. Set aside.
   
4. In a small bowl or mug, melt butter. Stir in cinnamon and remaining 1 tsp stevia.
5. Pour main mix evenly into muffin trays. 
   
6. Add ½ tsp of cinnamon mix to each and stir with a toothpick for “swirls”.
   
7. Bake for 10-12 minutes until slightly golden brown and cooked through.

Nutritional Information:

Calories: 150

Fat: 6 grams

Carbs: 8 grams
Sugar: 2 grams

Protein: 16 grams

created using MyFitnessPal App