KETO HIGH FIBER BREAKFAST MUFFINS
Looking for a delicious way to include more fiber into your breakfast? These keto high fiber muffins make a tasty treat and are low in carbs yet high in fiber.
Provided by Hilda Solares
Categories Low Carb Keto Breakfast
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 185 calories, Carbohydrate 4.8 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 15.8 grams fat, Fiber 2.9 grams fiber, Protein 6.4 grams protein, SaturatedFat 5.2 grams saturated fat, ServingSize 1, Sodium 56 grams sodium, Sugar 0.4 grams sugar
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
BRAN MUFFINS
Steps:
- In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
MOIST BRAN MUFFINS
These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
BRAN MUFFINS - QUAKER
This is my alternate bran muffin recipe when I don't have sour cream on hand for recipe #307011. This is also very delicious and easy to make. Found on the box of Quaker's Natural Wheat Bran.
Provided by Diana 2
Categories Quick Breads
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F. Line 12 muffin tins with paper liners.
- Cream together shortening and sugar.
- Add molasses and eggs, beating well.
- Add milk and bran.
- Mix together flour, baking powder, baking soda and salt. Add to the wet mixture.
- Stir in raisins, if using.
- Divide among the muffin tins and bake for 18 - 20 minutes.
Nutrition Facts : Calories 171.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 33.9, Sodium 270.5, Carbohydrate 28, Fiber 3.4, Sugar 12.9, Protein 3.9
MICROWAVE READY BAKE BRAN MUFFINS
These muffins make a great addition to any breakfast. They are easy to prepare ahead and batter will stay fresh in the refrigerator for up to six weeks.
Provided by BAPitotti
Categories Quick Breads
Time 20m
Yield 36-48 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, mix bran cereal with boiling water to soften cereal.
- Add remaining ingredients and stir well.
- To store in refrigerator, place in air-tight container.
- To bake in microwave, place baking cups in a microwavable muffin pan.
- Fill baking cups half-full with batter.
- Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
- Serve muffins warm.
CRANBERRY OAT BRAN MUFFINS
Make and share this Cranberry Oat Bran Muffins recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a bowl combine dry ingredients (flour - baking powder) and set aside.
- In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
- Stir in cranberries, walnuts and orange peel.
- Pour into muffin tins and bake for 20 minutes or until muffins are done.
Nutrition Facts : Calories 221.4, Fat 12.9, SaturatedFat 2, Cholesterol 33.9, Sodium 258.8, Carbohydrate 23.7, Fiber 2.1, Sugar 6.3, Protein 5.5
DIABETIC BRAN MUFFINS
This is my version of a Company's Coming recipe I made suitable for a diabetic diet. Oil may be replaced with more applesauce if you're watching your fat intake. You can also add rasins, blueberries, apples and cinnamon or anything else you can think of.
Provided by Glitterhoof
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
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.
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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