Today I gave a go at adapting a high protein, low-carb muffin for my family.  My reason for this is twofold.  My husband and I are trying to eat less breads and focus more on fruits, veggies, and proteins.  A high protein muffin would be a great treat for us.  Second, my oldest daughter is not big on the protein so the more I can sneak into her breads the better. 

Let me describe to you their flavor.  It was a nutty (flax) flavor with a hint of berry.  Delightful and refreshing.  Did I mention that they flopped!?!

I can’t post the recipe yet because it wasn’t quite what I had hoped.  Again, the flavor was magnificent but the texture not quite right.  I used banana to replace the eggs.  Apparently that was not the right substitute.  The muffins fell and were more like little gooey cookies.  I am going to go for the tofu substitution next time or maybe egg replacer.  Have I mentioned before that experimenting is key?  If one substitute doesn’t work, try another.   I hope to have this recipe up for you in the coming week.  They are too good to give up on.

In the meantime, if you are looking for a high protein muffin, check out my peanut butter muffins.  They are yummy and a great protein source as well. 

If you have any recipes for high protein muffins that work for you, please send them my way at sarah@iCookFree.com.  I’d love to give them a shot.