Low Carb High Fiber High Protein 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.

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.

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use paper muffin liners.
• Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
• Beat in bran mixture.
• Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
• Stir into bran mixture until just blended. Fold in blueberries.
• Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

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 LOW CALORIE BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
• Mix all dry ingredients, including raisins, in a large bowl.
• Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
• Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
• Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS

Steps:

• Preheat oven to 365.
• Grease 18 muffin cups. I use silicone muffin pans.
• In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
• Add the fruit and nuts and pulse/mix briefly.
• Add the flour, meal, bran and mix until just blended.
• Scoop into greased muffin cups and bake for 23-25 minutes.
• Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
• In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

HIGH FIBER HIGH PROTEIN FLAX MUFFINS

Steps:

• Whisk together dry ingredients.
• In another bowl whisk together wet ingredients.
• Add dry ingredients to wet ingredients.
• Let mixture sit for a couple of minutes.
• Divide evenly among greased 12 muffin tin.
• Bake at 350 for 25 minutes.