1/2 cup whole flaxseed (ground in a coffee mill right before being used)
1/2 cup Splenda
1/4 cup protein powder (preferably 0 carb -- I use Gen(i?)Soy)
1/2 teaspoon salt substitute (lite salt)
1 large beaten egg
1 teaspoon vanilla (or other) extract
1/2 cup water
2 tablespoons healthy oil with high heat tolerance (grapeseed, olive oil etc.)
Preheat oven to 400.
Mix dry ingredients. Mix wet ingredients. Mix wet ingredients into the dry ingredients. Put in greased (pam or butter) muffin tin. Bake for 15-20 minutes until toothpick comes out clean. Makes 6 muffins. They bake up light and fluffy like a "real" muffin, but they're packed with fiber and healthy fats. They make great additions to breakfast on the go, snacks etc.
You can substitute 1/2 cup whole bran for half (1/4 cup) the flaxseeds with much success. Feel free to add nuts or seeds for added crunch! Just count the carbs.