MAPLE WALNUT MUFFINS

MAPLE WALNUT MUFFINS

BY Carolyn Ketchum

INGREDIENTS:

MUFFINS

2 cups almond flour
1/2 cup Swerve Granular (more if you like things sweeter)
1/3 cup unflavored whey protein powder
1/4 cup coconut flour (or an additional cup almond flour)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup butter, melted
3/4 cup unsweetened almond milk
1 tsp maple extract
3/4 cup chopped walnuts, divided

GLAZE

1/4 cup Swerve Confectioners
2 tbsp heavy cream
1/2 tsp maple extract
1 to 2 tbsp water to thin glaze

NUTRITIONAL FACTS:

Servings: 12

Calories: 260

Total Fat: 23g

Cholesterol: 70mg

Sodium: 170mg

Total Carbs: 17g

Dietary Fiber: 4g

Sugar: 2g

Protein: 8g

DIRECTIONS:

MUFFINS

Step 1

Preheat oven to 325F and grease 12 muffin tins well or line with paper liners.

Step 2

In a large bowl, combine almond flour, Swerve Sweetener, protein powder, coconut flour, baking powder and salt. Stir in eggs, melted butter, almond milk and maple extract until well mixed. Stir in 1/2 cup of the walnuts.

Step 3

Divide batter between prepared muffin cups. Sprinkle with remaining chopped nuts, pressing lightly to adhere. Bake 25 to 30 minutes, until set and golden brown. Remove and let cool.

GLAZE

Step 1

In a small bowl, combine confectioner’s Swerve, cream and maple extract. Add just enough water to thin it out to a drizzling consistency. Drizzle over cooled muffins.
Makes 12 muffins.