VEGETARIAN / GLUTEN-FREE / MAKES: 12 muffins / COST PER MUFFIN: $1.50
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2 c almond flour
1/2 c protein powder
1/4 c sugar
1 tbl baking powder
3/4 c milk
4 tbl melted butter
1/4 c chia seeds, added to batter
1/4 c sliced almonds for topping
Takes about 30 minutes.
Preheat the oven to 375 degrees.
Mix dry ingredients and then add wet ingredients. Stir in chia seeds if using. Spoon into muffin cups and top with nuts if you're fancy. Bake for 20 minutes.
Each muffin has about: 8g protein, 10g fat, 8g carbs (5g from sugar)
Don't bite into this muffin expecting it to taste like a dessert—it's not. Bite into it knowing it's healthy for you... AND NOT A SALAD. These are about as good as it gets when it comes to balancing healthy, delicious, cheap, and simple. I eat them with butter to get the fat-protein ratio closer to 2:1 (#keto). Also, there's no need to own a muffin tin. I just use silicon muffin cups and place them on a regular baking sheet. The Rule of Threes requires everything to have three uses and I can't think of three ways to use a muffin tin. Cupcakes don't count.