Low Carb High Fiber Muffins Recipes

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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

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

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

Categories     Low Carb Keto Breakfast

Time 35m

Number Of Ingredients 16

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

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

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

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



Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins image

This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

Provided by One Happy Woman

Categories     Quick Breads

Time 31m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 18

5 large eggs
2/3 cup almond milk, unsweetened
1 1/2 cups Splenda granular, sugar substitute
1/4 cup vegetable oil
1 (15 ounce) can pumpkin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon baking soda
2 teaspoons baking powder
1 cup soy flour
1 cup flax seed meal
2 1/2 cups wheat bran
2/3 cup walnuts, chopped

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.

Nutrition Facts : Calories 156.2, Fat 11.3, SaturatedFat 1.5, Cholesterol 58.8, Sodium 262.2, Carbohydrate 11.5, Fiber 5.9, Sugar 0.7, Protein 6.9

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