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Category, DifficultyBeginner
Vanilla-Almond Flax Protein Muffins
Yields2 Servings
Prep Time10 minsCook Time1 hr 55 minsTotal Time2 hrs 5 mins
 12 Reynolds Kitchens foil baking cups
 2 large eggs
 1 ¼ cups vanilla almond milk
 ¼ cup light olive oil
 1 tbsp vanilla bean paste
 2 ¼ cups whole-grain protein pancake mix
1

Preheat oven to 375°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.

2

In large bowl, whisks eggs, milk, oil and paste. Add pancake mix, 3/4 cup almonds and flax seeds; stir until just combined. Divide batter into prepared cups; sprinkle with remaining 1/4 cup almonds. Bake muffins 15 minutes or until golden brown and toothpick inserted in center of muffins comes out clean; cool 15 minutes in pan. Makes 12 muffins.

Ingredients

 12 Reynolds Kitchens foil baking cups
 2 large eggs
 1 ¼ cups vanilla almond milk
 ¼ cup light olive oil
 1 tbsp vanilla bean paste
 2 ¼ cups whole-grain protein pancake mix

Directions

1

Preheat oven to 375°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.

2

In large bowl, whisks eggs, milk, oil and paste. Add pancake mix, 3/4 cup almonds and flax seeds; stir until just combined. Divide batter into prepared cups; sprinkle with remaining 1/4 cup almonds. Bake muffins 15 minutes or until golden brown and toothpick inserted in center of muffins comes out clean; cool 15 minutes in pan. Makes 12 muffins.

Notes

Vanilla-Almond Flax Protein Muffins