Oh, how I love chocolate. I simply cannot get enough of it, and I go to bed sad and hopeless if ever going a day without it. Even the things in life that bring us the most joy and elation, however, can get excessive at times. Yes…there are extremely rare occasions (as much as the thought makes me cringe) in which I do need a break from chocolate. When a refreshing change of pace is desired, this recipe hits the spot–while still satisfying my Bottomless Stomach-sized appetite.
Muffins and quick breads are often relatively fast and easy desert options, as they do not rely on yeast to leaven. When you are hungry and impatient, fast and easy recipes will certainly make you quite happy. What else can infuse a bit of joy into your day?…Citrus! These culinary gems of the fruit kingdom are ideal for bright, fresh, and uplifting creations. Their colors, flavors, and aromas pave a lovely path to instant happiness.
By using fresh lemon juice and lemon zest, these muffins ream every possible drop of delight from the fruit their flavor hails from. The texture is moist and crumbly, and mellow poppy seeds add that classic element we are all accustomed to for this particular type of muffin. Meanwhile, a sweet icing drizzled over the tops balances the delicate tartness.
As you continue reading, you may find yourself thinking, “My goodness, I want muffins NOW!…Oh, but how on earth could I eat just one?” Fear not, my friends, for this high-volume recipe yields 7-8 standard sized muffins for a mere 400 calories. You can eat the entire batch for as many calories and carbohydrates as other recipes contain for just one or two muffins. Rest assured, you can feel pretty darn good about it too.
In addition to being low in calorie density, these muffins provide several health benefits. The composition of the batter is quite similar to my standard Red Bean Cake recipe. They are high in both protein and fiber, notably from a base of beans instead of butter or oil to keep them moist. Coconut flour provides a low carbohydrate and gluten-free alternative to traditional wheat flour, and the addition of both acacia fiber and psyllium husks allow for more volume to be added without digestible calories.
Whether you are not a big fan of chocolate, or you are a chocoholic who has encountered a rare instance of reaching your limit, this recipe will indeed satisfy. Bright, sunny, invigorating, and sure to make your Bottomless Stomach incredibly happy.
Makes: 7-8 standard-sized muffins (depending on desired thickness)
Equipment: Standard sized muffin pan; muffin liners (optional); small food processor or immersion blender; electric mixer
1/2 cup (150 grams) granular erythritol
1/4 cup (28 grams) coconut flour
1 1/2 tablespoons (10 grams) ground flaxseed
1 1/2 tablespoons (10 grams) rice protein powder
3 tablespoons (18 grams) acacia fiber
2 tablespoons (10 grams) psyllium husks
1 tablespoon (10 grams) poppy seeds
1 1/2 teaspoons baking powder
1/4 teaspoon glucomannan powder
1/8 teaspoon sea salt
Scant cup (140 grams) cooked beans (see notes)
1/2 cup egg whites
1/4 cup almond milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 teaspoon lemon flavor
1 teaspoon vanilla extract
20 drops liquid lemon stevia (see notes)
10 drops liquid vanilla stevia (see notes)
6 tablespoons (75 grams) powdered erythritol (see notes)
1-2 tablespoons almond milk
Dash of vanilla extract
For the muffins, combine the erythritol, coconut flour, flaxseed, rice protein, acacia fiber, psyllium husks, poppy seeds, baking powder, glucomannan, and salt in a large bowl; whisk together and set aside.
Prepare the muffin pan by placing muffin liners (if using) in the cavities or coating with cooking spray; set aside. Preheat oven to 350°.
In a food processor (or separate bowl if using an immersion blender), combine the beans, egg whites, almond milk, lemon juice, lemon zest, lemon flavor, vanilla extract, lemon stevia, and vanilla stevia; blend thoroughly.
Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined.
Empty the batter into prepared muffin pan and place on the middle oven rack. Bake until a toothpick inserted in the center comes out nearly clean (approximately 30 minutes). Remove from the oven and place on a wire rack to cool. When the pan is cool enough to touch, cover the tops of the muffins with plastic wrap to avoid excess drying; continue to cool for approximately one hour.
Combine all icing ingredients in a small bowl; whisk together. Add more milk if needed to achieve a drizzling consistency.
Once the muffins are cooled, carefully remove them from the pan. Drizzle or pipe desired amount of icing over the tops; eat them all in one sitting, and smile.
- Any mild-flavored beans such as small red, pinto or great northern are suitable for this recipe. If using canned beans, look for no added salt or drain and rinse thoroughly. You can also cook your own beans to avoid excess sodium.
- If you can only find granular erythritol, you can easily make a powdered version yourself.
- Approximately an additional 1/4 teaspoons each vanilla and lemon extracts plus 30 drops unflavored stevia can be used in place of the flavored stevias.
Per entire batch – 403 calories (115 from fat); 13g total fat (5g saturated fat); 0mg cholesterol; 1014mg sodium; 83mg potassium; 87g total carbohydrate (67g dietary fiber, 5g sugar, 20g net carbs); 38g protein Bonus: Calcium (43% dv); Iron (52% dv)
Nutritional information provided by caloriecount.com