Banana Nut (Flax) Muffins with cream cheese frosting

Flax Muffins pre-frosting.  They're naked!

Ingredients (muffins)
1/2 C milled flax seeds
1/4 C sugar free protein powder
2 Tbsp coconut oil
1/4 C Splenda
1 egg
1 tsp baking powder
1 1/2 tsp banana extract
1/4 tsp salt
1/2 C walnuts
1/2 C water

Ingredients (frosting)
1/2 C cream cheese
1/2 tsp vanilla extract
1/4 C splenda
2 Tbsp heavy whipping cream

Directions (muffins)

1. Add flax, protein powder, Splenda, salt, and baking powder to a large bowl and mix well.  
2. Melt coconut oil for 30 seconds in microwave.  
3. Add melted coconut oil, banana extract, and water to powder mixture and mix well with a wooden spoon.  
4. Beat egg and add to mixture.  Stir well.  
5. Chop walnuts and add to mixture.  Stir well.  
6. Preheat oven to 350 degrees.  
7. While oven is heating, allow batter to rest and thicken for 10 minutes, stirring once after 5 minutes.  
8. Get out a muffin pan and grease 5 muffin cups with butter or non stick baking spray.  
9. Bake 25-30 minutes.  
10. If muffins stick to pan, run a knife around the outside edge of the muffin and they should pop right out.  

Directions (frosting)

1. Add cream cheese, vanilla extract, Splenda, and heavy cream to a bowl.  
2. Whip with an electric hand mixer or whisk.  
3. Allow muffins to cool a little before frosting. 

This recipe is awesome because there are lots of combinations and possibilities.  Try using pecans instead of walnuts.  Or maybe orange, vanilla, or rum extract.  Add some lemon zest to the frosting.  You can also play around with spice.  Try cinnamon, unsweetened cocoa, coconut, nutmeg, or peanut butter.  

These muffins will contain around 4 carbs each depending on any additives you may use.  They can be eaten during induction.

Don't worry about finely chopping walnuts.  This size is just right.  

Muffins going into the oven.  

Muffins coming out of the oven.