Keto High Fiber Breakfast 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.

HIGH-FIBER BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
• Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
• Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

HIGH FIBER BREAKFAST MUFFINS - LOW CARB AND GLUTEN-FREE

Steps:

• Preheat the oven to 350 degrees F. Spray or line 9 or 12 muffin wells and set the pan to the side.
• In a large bowl, whisk to gether all the ingredients until everything has been incoporated. Divide the mixture evenly between the muffin pan. OPTIONAL - sprinkle any additional ingredients such as nuts or chocolate chips over the top and carefully stir them into each muffin using a bamboo skewer or stir stick.
• Bake for 20-25 minutes or until the tops of the muffins have set.

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

Steps:

• Preheat oven to 375 and spray 12 cup muffin tin with non-stick spray.
• Combine all dry ingredients in a large bowl, stir and make a well in the middle.
• In a different bowl combine all wet ingredients.
• Pour wet ingredients into well in dry ingredients. Stir to combine, but don't over mix. Batter will be lumpy.
• Divide equally into muffin tins.
• Bake for 20 minutes.
• Remove from oven and let stand 5 minutes then remove muffins and place on cooling rack.

SAVORY KETO BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Add bacon to a medium skillet over medium heat. Cook, stirring occasionally, until bacon is crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use accumulated bacon fat from the skillet to grease a standard 12-cup muffin tin.
• In a large bowl, whisk to combine eggs, milk, and coconut flour. Season with salt and pepper. Add spinach and bacon and stir to combine. Divide among muffin tins and top with ricotta and pesto.
• Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature.