Bake for about 15-20 minutes until muffins are lightly browned on top and spring back when touched.
Let muffin tins cool on a wire rack for 10 minutes before removing. Store leftover muffins in a glass container or covered plate in the refrigerator for up to 5 days. Reheat before consuming in order to add back moisture.
Serving Suggestion:
Serve with a side of 2 eggs for added protein and spread a little nut butter in the center of a sliced muffin (cashew, almond, or sunflower seed butter).
Nutritional analysis Per Serving (1 muffin):
Calories: 153, Total Fat: 14g, Saturated Fat: 9g, Cholesterol: 82mg, Fiber: 3g, Protein: 4g, Carbohydrates: 6g, Sodium: 137mg, Sugars: 0g, Net Carbs: 3g
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