VEGETARIAN / GLUTEN-FREE / MAKES: 12 muffins / COST PER MUFFIN: $1.50

DIRECTIONS

Takes about 30 minutes.

1

Preheat the oven to 375 degrees.

2

Mix dry ingredients and then add wet ingredients. Stir in chia seeds if using. Spoon into muffin cups and top with nuts if you're fancy. 

3

Bake for 20 minutes.

INGREDIENTS

2 c almond flour

1/2 c protein powder

1/4 c sugar

1 tbl baking powder

3/4 c milk

4 tbl melted butter

2 eggs

Optional:

1/4 c chia seeds, added to batter

1/4 c sliced almonds for topping

Each muffin has about: 8g protein, 10g fat, 8g carbs (5g from sugar)

Don't bite into this muffin expecting it to taste like a dessert—it's not. Bite into it knowing it's healthy for you... AND NOT A SALAD. These are about as good as it gets when it comes to balancing healthy, delicious, cheap, and simple. I eat them with butter to get the fat-protein ratio closer to 2:1 (#keto). Also, there's no need to own a muffin tin. I just use silicon muffin cups and place them on a regular baking sheet. The Rule of Threes requires everything to have three uses and I can't think of three ways to use a muffin tin. Cupcakes don't count.

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