Low Carb High Fiber High Protein Muffins Recipes

KETO HIGH FIBER BREAKFAST MUFFINS

Keto High Fiber Breakfast Muffins image

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

Time 35m

Number Of Ingredients 16

Ingredients

1 cup golden flax meal , regrind in clean dry coffee grinder
1 cup of finely milled almond flour, measured and sifted
5 large eggs, room temperature
1 cup of water
1/2 cup melted butter cooled or coconut oil
1 cup granulated sugar-substitute
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
¼ sea salt
½ cup chopped walnuts
½ cup slivered almonds
½ cup of shelled pumpkin seeds
1/4 cup of unsweetened coconut flakes
2 tablespoons of sugar-substitute
2 tablespoons chia seeds

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

HIGH-FIBER BREAKFAST MUFFINS

High-Fiber Breakfast Muffins image

This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!

Provided by KC

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup unsweetened applesauce
2 egg whites
½ cup skim milk
½ cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries

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.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g

10 HEALTHY HIGH-PROTEIN MUFFINS

10 Healthy High-Protein Muffins image

These healthy high-protein muffins are the perfect way to start the day! From sausage and egg to chocolate to quinoa, these muffins will keep you going all day long.

Provided by insanelygood

Categories Breakfast Recipe Roundup

Number Of Ingredients 10

Ingredients

Sausage and Egg McMuffin
Carrot Cake Protein Muffins
Lemon Raspberry Protein Muffins
Chocolate High Protein Muffins
Vegetable Quinoa Egg Muffins
Quinoa Coconut Banana Muffins
Peanut Butter Protein Muffins
Chocolate Chip Pumpkin Protein Muffins
Chocolate Chip Zucchini Protein Muffins
Blueberry Banana Protein Muffins

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a high-protein muffin in 30 minutes or less!

Nutrition Facts :

LOW CARB HIGH FIBER HIGH PROTEIN MUFFINS

Low Carb High Fiber High Protein Muffins image

Update - this recipe is genuinely terrible. Apologies to anyone who tried to make this. I don't know what's missing, but as it's listed here, it doesn't work! I'd delete it if I could. Don't waste your time These healthy little muffins have no sugar added. They're a great healthy snack but don't expect a sweet cakey treat. They're a great way to get extra fiber and protein into your diet without too many added calories or carbs. To sweeten them you can add some jam or peanut butter when you eat it. You can also add dried cranberries or other fruit or use sweetned yogurt or 1/4 of honey. Because there's no flour these don't rise that much. The cream of tartar and baking soda can be substituted with 1 tablespoon baking powder.

Provided by Glitterhoof

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flax seed meal
1 cup wheat bran
3 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3 egg whites
1/2 cup plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like)
3/4 cup 1% low-fat milk

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.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 0.9, Cholesterol 1.4, Sodium 392.8, Carbohydrate 11, Fiber 7.5, Sugar 1.9, Protein 6.1

HIGH PROTEIN, HIGH FIBER BLUEBERRY MUFFINS

High Protein, High Fiber Blueberry Muffins image

This is my own recipe that I've been playing around with. There's quite a bit of soy flour in it, so if you're not a fan of the flavour then cut it in half and add more whole wheat flour. You can use whatever fresh, frozen or dried fruit you like. I'm allergic to corn, so I use cream of tartar and baking soda. If you'd prefer to use baking powder just replace the tartar and soda with 1 Tbsp of baking powder. These are a not-too-sweet, healthy muffin with a slightly nutty flavour from the soy and flax. Don't expect a really sweet, cakey muffin.

Provided by Glitterhoof

Categories Quick Breads

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup soy flour
1 cup quick oats
1 cup wheat bran (I use quaker natural bran flakes)
1/2 cup whole wheat flour
1/2 cup ground flax seeds
2 teaspoons cream of tartar
1 teaspoon baking soda
2 tablespoons cinnamon
4 egg whites
1 cup 1% low-fat milk
3/4 cup low-fat plain yogurt (I use organic Balkan style)
1/4 cup honey (or cane sugar)
1 cup frozen blueberries

Steps:

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
Combine all dry ingredients in a large bowl and make a well in the middle.
Combine all wet ingredients in another bowl and mix well.
Pour wet ingredients into well and mix slightly. Add berries and mix until just combined. Don't over mix.
Fill muffin cups equally with batter and bake for 20 minutes. Remove from oven and cool.

Nutrition Facts : Calories 180.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 1.6, Sodium 144.9, Carbohydrate 30, Fiber 5.7, Sugar 13.9, Protein 8.8

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