Syntrax Powered Mini Muffins

  Prep + Make Time = 30 min

  OVEN (375 DEGREES)  

•1 Medium Mixing Bowl

•Nonstick Mini Muffin Baking Pan

•(OPTIONAL) MICROWAVE: (1:30 - 2 MINUTES) BATTER CAN ALSO BE USED FOR MUG CAKES

Ingredients (for 24 mini muffins)

1. Melted Butter - 6 TBSP

2. 1 TBSP Heavy Cream

3. 1 TBSP Pure Vanilla Extract

4. 3 Scoops of @officialsyntrax -- Natural Vanilla

5. 3 TBSP Almond Flour

6. 2 TBSP Golden Monk fruit Sweetener

7. 1 TBSP Cinnamon

8. 1 TBSP Xanthan Gum

9. Pinch of Himalayan Sea Salt

10. A Handful of Chopped Walnuts

11. 2 Eggs

12. 2 TBSP MCT Oil 

13. 1/2 CUP RASPBERRIES

14. OPTIONAL - 1/2 CUP BLUEBERRIES 

--INSTRUCTIONS--

  STEP ONE: 

MIX YOUR WET INGREDIENTS IN A MIXING BOWL -- BLEND WELL

•Butter

•Heavy Cream

•Pure Vanilla Extract

    -ALSO, ADD TO THIS MIX

•1 TBSP Golden Monk fruit Sweetener

•1/2 TBSP Cinnamon

  STEP TWO: 

ADD YOUR DRY INGREDIENTS TO WET INGREDIENTS

•Almond Flour

•SYNTRAX -- NATURAL VANILLA Protein

•Monk fruit Sweetener (1 TBSP)

•Cinnamon

•Xanthan Gum

•Himalayan Sea Salt

•Chopped Walnuts

  STEP THREE: 

COMBINE BOTH MIXTURES -- NOW ADD MORE WET INGREDIENTS TO EVEN BATTER OUT

It will now be super thick -- adding these next ingredients will create the more desirable mix you seek!

•Mix in 2 Eggs

•MCT Oil (or more melted butter if the batter is still too thick)

•Mix until all ingredients are combined and no clumps

•Mix in chopped berries

  STEP FOUR: 

PLACE 1/2 TBSP SCOOPS IN BUTTERED MINI MUFFIN NONSTICK BAKING PAN

--OPTIONAL - Sprinkle chopped walnuts and cinnamon on top

  STEP FIVE: 

BAKE AT 370 DEGREES FOR 10-12 MINUTES

  STEP SIX: 

WHEN COOLING, SPRINKLE ON MONK FRUIT SWEETENER AND CINNAMON ON TOP 

•Cool for 5 minutes and enjoy


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