Keto Bran Muffins Food

KETO HIGH FIBER BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line with cupcake liners two-12 capacity muffin tins or grease well with butter or coconut oil.
• Make the topping by lightly toasting walnuts, almonds, pumpkin seeds, and coconut flakes on a dry non-stick skillet pan using medium heat. Being sure to mix while toasting. Set aside. To this mixture add the chia seeds.
• In a large bowl combine well the golden flax meal, almond flour, sugar substitute, cinnamon powder, baking powder, sea salt, and set aside.
• Using an electric mixer beat the eggs, vanilla, water, melted butter, or coconut oil until well combined.
• To the wet ingredients add all the dry ingredients. Using an electric mixer stir the batter until it is thick and well combined.
• Pour evenly into the prepared muffin tins.
• Sprinkle the tops of the muffins with the topping.
• Bake at 350 F for 25-30 minutes until lightly brown around the edges and an inserted toothpick comes out clean.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

KETO VEGAN BRAN MUFFINS

Steps:

• Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
• Prepare flax eggs: combine 2 Tbsp ground flax or ground chia with 6 Tbsp water in small mixing bowl, and set aside.
• Combine 1/2 cup flax, oat fiber, sweetener, coconut flour, cinnamon, baking powder, and baking soda in large mixing bowl and whisk with a fork.
• Add in vanilla extract, water, and flax or chia eggs, and stir to combine.
• Spoon into muffin tin, and bake for 35 minutes.

BANANA OAT BRAN MUFFINS

Steps:

• Add the bananas to a bowl and mash them using a fork.
• Keep adding the almond milk, vegetable oil, brown sugar, and vanilla extract. Mix until even using the hand mixer.
• Add the flour, oat bran, sugar, baking powder, cinnamon, and salt to taste to another bowl.
• Mix them shortly using a spatula.
• Gradually add the flour mixture to the first bowl, while mixing.
• Use the mixture to fill the cups of a muffin pan.
• Top them with brown sugar and oat bran, then bake for 25 minutes at 360ºF/180ºC.

KETO MORNING GLORY MUFFINS (HIGH PROTEIN, LOW CARB, PALEO)

Steps:

• Line muffin pan with liners. Preheat oven to 325 degrees Fahrenheit.
• Stir together dry ingredients in large mixing bowl: coconut flour, seed-based protein powder, optional chocolate chips, walnuts, shredded coconut, sweetener (if using Keto/Low Carb or Paleo granulated option), cinnamon, allspice, baking soda, sea salt and nutmeg.
• Add to same bowl the wet ingredients: eggs, (honey if making GAPS version), fat of choice, grated zucchini, optional grated carrot and fresh ginger.
• Stir together until fully combined, without over-mixing.
• Scoop batter into prepared muffin pan, making six muffins. Bake in preheated oven until toothpick inserted in the center comes out clean and edges are brown, about 25 to 30 minutes. Cool and enjoy.

CLASSIC WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.

DIABETIC BRAN MUFFINS

Steps:

• In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
• In another bowl stir buttermilk with bran. Let stand 5 minutes.
• Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
• Fill greased muffin cups 3/4 full.
• Bake at 375 for 20-25 minutes.
• Let stand 5 minutes.
• Remove from pan.