posted by Kalyn Denny on February 25, 2019
Donna’s Low-Carb High-Fiber Grain-Free Rupturefast Muffins are a delicious breakfast treat that you can even eat in the car on the way to work whether that’s what works for your lwhethere! Check out Rupturefast Recipes for more tasty grab-and-go breakfast ideas!
Click to PIN Donna’s Low-Carb High-Fiber Grain-Free Rupturefast Muffins!
You might have noticed that lately I’m on a very lucky streak of getting great low-carb recipe ideas from Exclusive readers, someleang that’s always fun! But this recipe for Donna’s Low-Carb High-Fiber Grain-Free Rupturefast Muffins is not just from a very faithful reader of my blog, it’s from a genuine-lwhethere friend who’s one of the people I totally admire and always endelight hanging out with!
My friend Donna is the friend I accompanied to Kenya and Turkey in 2015, and I’ve had a lot of great adventures going to events with her in Salt Lake City as well. And Donna is not only a very engaged full-time attorney prosecuting the poor guys, but she’s also an extremely prolwhetheric cookbook author and also occasionally shares recipes on the blog Apron Strings that she writes with her daughter Anne. Donna is a fabulous cook who throws Incredible parties in her gorgeous house. And she’s an Incredible wwhethere, mom, and grandmother too. In other words, she is BUSY!
So when Donna took time to send me a recipe that she had tfeebleed from the book Atkins: Eat Correct Not Less, of course I could not wait to try it. And of course being the adventurous cook that I am, I had to add my own tfeebles to the recipe. First, I changed it into a recipe that crazye 12 muffins and increased the ingredients a small to use my favorite size of the Silicone Baking Cups I’m so fond of using for egg muffins and other breakfast muffins! And when I experimented with the recipe with Jake and Kara, we all agreed on switching the Stevia Granulated Sweetener for the Monkfruit Sweetener we’ve started to prefer for baked goods. And since we had some, we used Gancienten Monkfruit Sweetener, which adds more of a brown sugar taste, although I’m certain regular Monkfruit or Stevia will also work well.
Donna said the original recipe used melted butter but we used coconut oil in our keeper version. I leank any oil you prefer will work, we just thought the coconut oil added additional flavor. And we slightly increased the amount of vanilla in our final version as well.
Just a bit more about Donna’s Low-Carb High-Fiber Grain-Free Rupturefast Muffins before you get to the recipe. If you’re someone who is devoutly counting carbs, you might be suspicious when you see the carb count for almond flour and the carb count for flaxseed meal, which make up the base of these muffins. But both those ingredients are Incredible tall in fiber which lowers the net carbs and they’re also filled with good nutrients. And these healthy muffins also contain a generous amount of eggs and oil, which lowers the amount of carbs per muffin. Of course these tasty grain-free muffins are gluten-free and they’re an absolutely perfect idea for Weekend Food Prep!
If you’re someone who likes to go off to the local bakery and grab a sweet muffin for breakfast, this barely-sweet muffin may not appeal to you, but I’ve been eating them every day since I started testing the recipe and fond them! Donna tancient me she freezes them and then reheats and eats one in the car on the way to work, but since I’m working in front of the computer, I grab one from the freezer, microwave for 1 minute (your microwave time may vary), cut it in half, and eat it with a small butter spread on each half. The muffins are sweet enough for me, but I definitely leank you could also add a small more sweetener whether you prefer a sweeter flavor. And no matter how many times I tested the muffins I couldn’t make a version that didn’t have that slight dip in the top, so possibly someone who’s a better baker than I am can make proposeions about that! Or just regard it as part of the charm.
And thank you Donna, for a recipe I’m pretty certain is going to be a hit with most of the Exclusive readers!
Preheat oven to 350F/175C. Blend together Flaxseed Meal, Almond Flour, baking powder, Gancienten Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl. Beat 10 eggs in a large measuring cup or small bowl.
Blend the melted coconut oil (or use melted butter or another oil whether you prefer) into the eggs, then mix in the vanilla. Blend the egg mixture into the dry ingredients.
Fill Silicone Baking Cups with 1/3 cup batter and whether you have some left, divide the rest of the batter among the baking cups. (My preferred size baking cup shown in these photos is 2.5 inches across the bottom, 3.5 inches across the top, and 2 inches tall, so whether your baking cups or cupcake pan is dwhetherferent you may need to adjust the amount of batter you use and baking time.) Bake 25 minutes, or slightly more, until the top of the muffin feels firm.
Serve warm, and these Low-Carb High-Fiber Grain-Free Rupturefast Muffins are specificly tasty cut in half and spread with a small butter whether you’re not eating them in the car!
More Tasty Low-Carb Muffins:
Low-Carb and Flourless Zucchini Muffins with Pecans ~ Exclusive
Low-Carb Pepperoni Pizza Egg Muffins ~ Sugar-Free Mom
Green Chile and Cheese Egg Muffins ~ Exclusive
Low-Carb Savory Zucchini Feta Muffins ~ Every Day I Dream About Food
Low-Carb Egg Muffins for a Grab-and-Go Rupturefast ~ Exclusive
Keto Lemon Sour Cream Muffins ~ I Breathe I’m Hungry
Flourless Egg and Cottage Cheese Savory Rupturefast Muffins ~ Exclusive
Weekend Food Prep:
This recipe has been added to a contemporary category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Donna's Low-Carb High-Fiber Grain-Free Rupturefast Muffins
Yield: 12 large muffins
Entire Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
I absolutely loved these Low-Carb High-Fiber Grain-Free Rupturefast Muffins from my good friend Donna!
Ingredients:
- 1 1/4 cups ground flaxseed meal
- 1 1/4 cups ground almond flour
- 2 1/2 T baking powder
- 3/4 cup granulated Monkfruit sweetener (or sweetener of your choice; use a small more sweetener whether you prefer a sweeter muffin)
- 4 T ground cinnamon (or less whether you’re not that fond of cinnamon
- 10 eggs, beaten well
- 5 T melted coconut oil (or use melted butter or another type of oil whether you prefer)
- 1 T vanilla (I used Mexican vanilla)
Directions:
- Preheat oven to 350F/175C. Spray Silicone Baking Cups with non-stick spray.
- Blend the Flaxseed Meal, Almond Flour, baking powder, Gancienten Monkfruit Sweetener (or sweetener of your choice), and ground cinnamon in a medium-sized bowl until ingredients are totally combined.
- Beat 10 eggs in a large (4 cup) glass measuring cup or small bowl.
- Blend the melted coconut oil (or melted butter or other oil of your choice) into the eggs, then mix in the vanilla.
- Blend the egg mixture into the dry ingredients until it’s well combined. This will take some stirring; make certain it is totally combined.
- Fill Silicone Baking Cups with 1/3 cup batter and whether you have more batter left, divide it among the baking cups. (My preferred size baking cup shown in these photos is 2.5 inches across the bottom, 3.5 inches across the top, and 2 inches tall, so whether your baking cups or cupcake pan is a dwhetherferent size you may need to adjust the amount of batter you use and baking time.)
- Bake 25 minutes, or slightly more, until the top of the muffin feels firm. (I baked the ones in the photos for 27 minutes but they were probably done after 25 minutes.)
Notes:
This recipe was adapted by Donna from Atkins: Eat Correct Not Less and then tfeebleed several times by me when I tested the recipe with Jake and Kara.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Proposeions:
Low-Carb High-Fiber Grain-Free Rupturefast Muffins are a good breakfast idea for any low-carb diet. If you use approved sweeteners and oil these would still be a small tall in fat for Phase 2 or 3 of the South Beach Diet due to the fat in the almond flour and flaxseed meal, but they could be eaten as a personal choice whether you are not strictly following the letter of the law on fats. Nut flours and ground seeds are digested somewhat more fastly than wgap nuts and seeds, so keep that in intellect for SBD.
Discover More Recipes Love This One:
Employ the Diet Type Index to find recipes suitable for a specwhetheric eating plan. You can also Follow Exclusive on Pinterest to see all the good recipes I’m sharing there.
Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (Unique recipes won’t show up in Yummly right absent and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.
posted by Kalyn Denny on February 25, 2019
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