I came across a yummy looking recipe for Butter Free Vanilla Scones, so I took the recipe, cleaned it up a bit by making a few adjustments, and made muffins instead of scones. The result was awesome! I made extra and froze them for when I have a sweet tooth, but don't want to cheat on my diet.
Butter-Free Almond & Vanilla Muffins
Prep time: 10 minutes
Bake time: 10-12 minutes
Servings: 10
Serving size: 1 muffin
INGREDIENTS:1 large egg
1 egg white
½ cup plain, non-fat Greek yogurt
3 teaspoons pure vanilla extract
2 cups almond meal/flour
⅓ cup Truvia
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
DIRECTIONS:
- Preheat oven to 375° F. Lightly spray a muffin tin or use muffin liners.
- In a large mixing bowl, whisk egg, egg white, Greek yogurt and vanilla extract using an electric mixer.
- In a separate mixing bowl, mix the dry ingredients. Slowly add the mixed dry ingredients to the wet ingredients in the large mixing bowl. Mix well.
- Fill each muffin tin/liners approximately 3/4 full.
- Bake for 10-12 minutes, until lightly golden brown.
